Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores

Saccharomyces cerevisiae sub-species diastaticus (S. diastaticus) is the main fungal cause of spoilage of carbonated fermented beverages in the brewing industry. Here, prevalence of S. diastaticus in nature and breweries was assessed as well as the spoilage capacity of its vegetative cells and spore...

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Bibliographic Details
Published in:International journal of food microbiology 2021-06, Vol.347, p.109173-109173, Article 109173
Main Authors: Suiker, Inge M., Arkesteijn, Ger J.A., Zeegers, Petra J., Wösten, Han A.B.
Format: Article
Language:English
Subjects:
Alcohol
Alcohol free
Alcoholic beverages
Ascospores
Bark
Beer
Beverages
Biofilm
Biofilms
Breweries
Brewing
Carbonation
Deoxyribonucleic acid
DNA
Environmental history
Fermented food
Fruits
Fungi
Lemons
Lime
Saccharomyces cerevisiae
Soil lime
Spoilage
Spores
Sporulation
Vegetative cells
Yeast
Yeasts
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Summary:Saccharomyces cerevisiae sub-species diastaticus (S. diastaticus) is the main fungal cause of spoilage of carbonated fermented beverages in the brewing industry. Here, prevalence of S. diastaticus in nature and breweries was assessed as well as the spoilage capacity of its vegetative cells and spores. S. diastaticus could only be enriched from 1 out of 136 bark and soil samples from the Netherlands, being the first described natural isolate of this yeast outside South America. On the other hand, it was identified by PCR and selective enrichment in 25 and 21 out of 54 biofilm samples from beer filling halls in Asia, Africa, Europe and North America. ITS sequencing revealed that S. cerevisiae (including S. diastaticus) represented
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2021.109173