Brewing microbiology – wild yeasts and cultivation methods of their detection

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000031" target="_blank" >RIV/60193697:_____/18:N0000031 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Brewing microbiology – wild yeasts and cultivation methods of their detection

Popis výsledku v původním jazyce

The term „wild“ yeasts is used for any yeasts other than culture brewer’s yeast. Although found in different stages of beer production, they cause the most serious effects by producing undesirable flavors and aromas during the main fermentation of wort. Wild yeasts are generally divided into two groups: 1) yeasts belonging to the genus Saccharomyces and 2) yeasts of other genera, so-called non-Saccharomyces yeasts. Our poster presentation is focused on the techniques of detection of wild yeasts in brewery laboratory. The growth of a set of 143 strains of culture (brewing and wine) and wild yeasts on selective media was monitored. Culture media under study include WLN agar, wort agar containing monoiodoacetic acid, lysine agar, agar with crystal violet agar with copper sulphate, MYGP agar with actidione and YPD agar medium used for incubation at temperature 37 °C. The usefulness of the media in the brewery laboratory was evaluated. Photographs of representative yeast colonies on various media were presented.Poster at 2018 School of Fermentation Technology, Andrychow, Poland, 2018.

Název v anglickém jazyce

Brewing microbiology – wild yeasts and cultivation methods of their detection

Popis výsledku anglicky

The term „wild“ yeasts is used for any yeasts other than culture brewer’s yeast. Although found in different stages of beer production, they cause the most serious effects by producing undesirable flavors and aromas during the main fermentation of wort. Wild yeasts are generally divided into two groups: 1) yeasts belonging to the genus Saccharomyces and 2) yeasts of other genera, so-called non-Saccharomyces yeasts. Our poster presentation is focused on the techniques of detection of wild yeasts in brewery laboratory. The growth of a set of 143 strains of culture (brewing and wine) and wild yeasts on selective media was monitored. Culture media under study include WLN agar, wort agar containing monoiodoacetic acid, lysine agar, agar with crystal violet agar with copper sulphate, MYGP agar with actidione and YPD agar medium used for incubation at temperature 37 °C. The usefulness of the media in the brewery laboratory was evaluated. Photographs of representative yeast colonies on various media were presented.Poster at 2018 School of Fermentation Technology, Andrychow, Poland, 2018.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/LO1312" target="_blank" >LO1312: Výzkumné senzorické centrum v Praze a Výzkumná a vývojová varna - udržitelnost a rozvoj</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů