Optimised quantification of the antiyeast activity of different barley malts towards a lager brewing yeast strain

• Published in: Food microbiology 2008-10, Vol.25 (7), p.895-901
• Main Authors: van Nierop, Sandra N.E., Axcell, Barry C., Cantrell, Ian C., Rautenbach, Marina
• Format: Article
• Language: English
• Subjects: alcoholic fermentation; antifungal properties; Antimicrobial compounds; Antiyeast assay; Barley malt; Beer - microbiology; Beer - standards; beers; Biological and medical sciences; brewing; Fermentation; Food Contamination - analysis; Food industries; Food microbiology; food quality; Fundamental and applied biological sciences. Psychology; gushing; Hordeum - microbiology; Hordeum vulgare; Humans; incomplete fermentation; Industrial Microbiology; Lager brewing yeast; malt; malting barley; malting quality; optimization; premature yeast flocculation; processing stages; strain differences; strains; yeasts; Yeasts - growth & development; Yeasts - metabolism
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2008.06.004

The brewing of beer involves two major biological systems, namely malted barley (malt) and yeast. Both malt and yeast show natural variation and assessing the impact of differing malts on yeast performance is important in the optimisation of the brewing process. Currently, the brewing industry uses well-established tests to assess malt quality, but these frequently fail to predict malt-associated problem fermentations, such as incomplete fermentations, premature yeast flocculation (PYF) and gushing of the final beer product. Antimicrobial compounds, and in particular antiyeast compounds in malt, may be one of the unknown and unmeasured malt factors leading to problem fermentations. In this study, the adaptation of antimicrobial assays for the determination of antiyeast activity in malt is described. Our adapted assay was able to detect differing antiyeast activities in nine malt samples. For this sample set, malts associated with PYF during fermentation and gushing activity in beer showed high antiyeast activity. Both PYF and gushing are malt quality issues associated with fungal infection of barley in the field which may result in elevated antimicrobial activity in the barley grain. Also, two more malts that passed the normal quality control tests were also observed to have high antiyeast activity and such malts must be considered as suspect. Based on our results, this assay is a useful measure of malt quality as it quantifies the antiyeast activity in malt which may adversely impact on brewery fermentation.