Diastatic Saccharomyces cerevisiae is a common contaminant in the brewing industry. Currently available detection methods are either time consuming or require specialised equipment. The aim of this study was to develop a new rapid and simple assay for the detection of diastatic yeast from samples of beer and yeast. More specifically, the aim was to develop a simple and rapid assay that requires minimal laboratory equipment or training, and yields results as accurate as PCR-based methods. The assay consists of three main steps: DNA extraction, pre-amplification of DNA, and CRISPR-Cas12a based detection and visualisation. Different pre-amplification and visualisation techniques were compared, and the final assay involved a one-pot reaction where LAMP and Cas12a were consecutively used to pre-amplify and detect a fragment from the STA1 gene in a single tube. These reactions required a heat block, a pipette, and a centrifuge with the assay result visualised on a lateral flow strip. The assay was used to monitor an intentionally contaminated brewing fermentation and was shown to yield results as accurate as PCR with previously published primers. Furthermore, the assay yielded results in approximately 75 minutes. The developed assay offers reliable and rapid quality control for breweries of all sizes and can be performed without expensive laboratory equipment. It is suggested that the assay will be particularly useful for smaller breweries without well-equipped laboratories who are looking to implement better quality control.
{"title":"A simple and rapid CRISPR-Cas12a based detection test for diastatic Saccharomyces cerevisiae","authors":"Ida Uotila, Kristoffer Krogerus","doi":"10.58430/jib.v129i2.21","DOIUrl":"https://doi.org/10.58430/jib.v129i2.21","url":null,"abstract":"Diastatic Saccharomyces cerevisiae is a common contaminant in the brewing industry. Currently available detection methods are either time consuming or require specialised equipment. The aim of this study was to develop a new rapid and simple assay for the detection of diastatic yeast from samples of beer and yeast. More specifically, the aim was to develop a simple and rapid assay that requires minimal laboratory equipment or training, and yields results as accurate as PCR-based methods. The assay consists of three main steps: DNA extraction, pre-amplification of DNA, and CRISPR-Cas12a based detection and visualisation. Different pre-amplification and visualisation techniques were compared, and the final assay involved a one-pot reaction where LAMP and Cas12a were consecutively used to pre-amplify and detect a fragment from the STA1 gene in a single tube. These reactions required a heat block, a pipette, and a centrifuge with the assay result visualised on a lateral flow strip. The assay was used to monitor an intentionally contaminated brewing fermentation and was shown to yield results as accurate as PCR with previously published primers. Furthermore, the assay yielded results in approximately 75 minutes. The developed assay offers reliable and rapid quality control for breweries of all sizes and can be performed without expensive laboratory equipment. It is suggested that the assay will be particularly useful for smaller breweries without well-equipped laboratories who are looking to implement better quality control.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":"46 40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135100774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.
{"title":"The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review","authors":"Wei Cheng, Xuefeng Chen, Yuxi Guo, Duandi Zhou, Huawei Zeng, Huan Fu","doi":"10.58430/jib.v129i1.12","DOIUrl":"https://doi.org/10.58430/jib.v129i1.12","url":null,"abstract":"Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process remain unexplored. In this review, methods are discussed for the optimisation of microbial diversity in strong flavour Baijiu and associated effects on the flavour of Baijiu. Recent studies are reviewed on starters (Daqu), fermented grains (Jiupei), and pit mud together with the effects of microbial composition on the quality of strong flavour Baijiu. The challenges of Baijiu research and production are discussed, including the role of the microbial diversity of Daqu and Jiupei in the flavour composition of strong flavour Baijiu. This review contributes to the current understanding of processing strong flavour Baijiu and serves as a reference for screening flavour related microorganisms, which is valuable for improving the quality of strong flavour Baijiu.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47077661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I’m delighted that these notes accompany the first issue - in the 129th volume - of the new JIB published by the Institute of Brewing & Distilling. As noted previously in Reflections, all papers are ‘open access’ without any fees for the authors or readers! The new website - https://jib.ibd.org.uk/index.php/jib - is powered by PKP (Public Knowledge Project) in tandem with OJS (Open Journal Systems, used by > 30,000 journals worldwide). The front end of the workflow (from submission to rejection or acceptance) continues with ScholarOne with papers being managed to publication through OJS.
The transition to the new system has inevitably had its fair share of challenges. Although, the ‘heavy lifting’ is done, some fine tuning remains to be worked through. Of the upsides, having editorial control over publications and the website is a significant benefit. Further, in addition to being open access, papers in JIB will benefit from more extensive ‘meta data’ than in the past which will step change visibility to search engines.
Over the last five months, launching the new JIB has been a team effort. Big thanks to Steve Curtis and, especially, Dan Griffiths for masterminding the transition - via numerous ‘Teams’ meetings - to the OJS website and Oliver Bremner for his expertise in creating the papers as stylish pdfs with improved readability. It’s been a steep learning curve but the unfamiliar is becoming increasingly familiar.
{"title":"Reflections","authors":"David Quain","doi":"10.58430/jib.v129i1.15","DOIUrl":"https://doi.org/10.58430/jib.v129i1.15","url":null,"abstract":"I’m delighted that these notes accompany the first issue - in the 129th volume - of the new JIB published by the Institute of Brewing & Distilling. As noted previously in Reflections, all papers are ‘open access’ without any fees for the authors or readers! The new website - https://jib.ibd.org.uk/index.php/jib - is powered by PKP (Public Knowledge Project) in tandem with OJS (Open Journal Systems, used by > 30,000 journals worldwide). The front end of the workflow (from submission to rejection or acceptance) continues with ScholarOne with papers being managed to publication through OJS. 
 The transition to the new system has inevitably had its fair share of challenges. Although, the ‘heavy lifting’ is done, some fine tuning remains to be worked through. Of the upsides, having editorial control over publications and the website is a significant benefit. Further, in addition to being open access, papers in JIB will benefit from more extensive ‘meta data’ than in the past which will step change visibility to search engines. 
 Over the last five months, launching the new JIB has been a team effort. Big thanks to Steve Curtis and, especially, Dan Griffiths for masterminding the transition - via numerous ‘Teams’ meetings - to the OJS website and Oliver Bremner for his expertise in creating the papers as stylish pdfs with improved readability. It’s been a steep learning curve but the unfamiliar is becoming increasingly familiar.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136179158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In 2022, the Journal of the Institute of Brewing published two reviews and 14 papers. Front and centre of the process is peer review. This is a key process in scientific publication. It inevitably takes much time but without doubt results in a significantly better manuscript to the benefit of the authors, the Journal and its readers. I would like to fulsomely thank the 43 busy reviewers who freely gave their time and expertise to review manuscripts for the Journal in 2022. Many will have reviewed the manuscript on submission and after revision. Further, some reviewers were kind enough to review two or more manuscripts. The contribution of all 43 reviewers to the Journal is hugely appreciated.
{"title":"Big thanks to all the reviewers of JIB in 2022","authors":"D. Quain","doi":"10.58430/jib.v129i1.13","DOIUrl":"https://doi.org/10.58430/jib.v129i1.13","url":null,"abstract":"In 2022, the Journal of the Institute of Brewing published two reviews and 14 papers. Front and centre of the process is peer review. This is a key process in scientific publication. It inevitably takes much time but without doubt results in a significantly better manuscript to the benefit of the authors, the Journal and its readers. I would like to fulsomely thank the 43 busy reviewers who freely gave their time and expertise to review manuscripts for the Journal in 2022. Many will have reviewed the manuscript on submission and after revision. Further, some reviewers were kind enough to review two or more manuscripts.\u0000The contribution of all 43 reviewers to the Journal is hugely appreciated.","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":"1 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41501287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Magali Picard, Clara Oulieu, M. Nonier, N. Vivas, N. Vivas
Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studies have focused on its role in floral and mint notes of matured whiskies. However, achieving consistent flavour profiles remains difficult since the odorant molecules are mostly present in low concentration. A semi-preparative ultra-high-performance liquid chromatography (UHPLC) method was applied to whisky and oak wood extracts and used to isolate fractions characterised by floral and mint aromas. To investigate the contribution of terpenoids in these floral and fresh fragrances, a similar analytical process was applied on solutions of targeted reference compounds. This approach, coupled to gas-chromatography/mass-spectrometry analyses, indicated the presence of terpenoids in the fractions of interest as well as selective separation according to chemical structure (i.e., monoterpenes, monoterpenols, ketone monoterpenes, and C13-norisoprenoids). This approach resulted in the detection of respectively, ten and seven new terpenoids in whisky and oak wood. To the best of our knowledge, piperitone, mintlactones, and
{"title":"The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation","authors":"Magali Picard, Clara Oulieu, M. Nonier, N. Vivas, N. Vivas","doi":"10.58430/jib.v129i1.8","DOIUrl":"https://doi.org/10.58430/jib.v129i1.8","url":null,"abstract":"Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studies have focused on its role in floral and mint notes of matured whiskies. However, achieving consistent flavour profiles remains difficult since the odorant molecules are mostly present in low concentration. A semi-preparative ultra-high-performance liquid chromatography (UHPLC) method was applied to whisky and oak wood extracts and used to isolate fractions characterised by floral and mint aromas. To investigate the contribution of terpenoids in these floral and fresh fragrances, a similar analytical process was applied on solutions of targeted reference compounds. This approach, coupled to gas-chromatography/mass-spectrometry analyses, indicated the presence of terpenoids in the fractions of interest as well as selective separation according to chemical structure (i.e., monoterpenes, monoterpenols, ketone monoterpenes, and C13-norisoprenoids). This approach resulted in the detection of respectively, ten and seven new terpenoids in whisky and oak wood. To the best of our knowledge, piperitone, mintlactones, and","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47670630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Patrick Wefing, Marc Trilling, A. Gossen, P. Neubauer, J. Schneider
Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters
{"title":"A continuous mashing system controlled by mean residence time","authors":"Patrick Wefing, Marc Trilling, A. Gossen, P. Neubauer, J. Schneider","doi":"10.58430/jib.v129i1.7","DOIUrl":"https://doi.org/10.58430/jib.v129i1.7","url":null,"abstract":"Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49079334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Approaches to brewing are suffused with dogmatic insistence that certain techniques are unequivocally linked to the delivery of quality products. Amongst these belief sets is the perseverance with prolonged maturation (or ‘conditioning’) times post-fermentation. Historically the justification for these lagering techniques was to allow settling of solids, carbonation, flavour maturation and removal of chill haze entities. As science and technology have advanced it is unequivocally the case that solids and chill haze precursors can be dealt with in short order and without the need for lengthy treatments. Equally it is perfectly possible to deliver specified levels of carbonation without the need for all the carbon dioxide to be introduced via yeast action. However, there remain many who feel that the nature of carbonation differs depending on which approach is taken. Herein lies one of the research areas that the author proposes. The perception of carbonation is not primarily due to bubble release on the palate, but rather is through the detection of carbonic acid. Is there a difference in the availability of this form of the gas depending on the mode of carbonation and to what extent does the adsorption of the carbonic acid on polypeptides in the beer have a role to play? In terms of flavour, the advocates for lagering insist that there needs to be a handling of vicinal diketones, acetaldehyde, and hydrogen sulphide. However, all of these can be controlled through attention to primary fermentation. Then, the proponents for maturation insist that there is a desirable release of non-volatile materials into beer, which substances supposedly benefit the balance and mouthfeel of the lager. These include amino acids and nucleotides. It seems to this author however that the likeliest explanation for the greatly increased levels of these materials and of pH is autolysis of yeast. This, together with the disadvantageous impact of increased free amino nitrogen and higher pH on aspects such as biological stability, flavour stability and foam, should convince any brewer that there is a sound argument for avoiding the prolonged contact of beer with yeast. Indeed, a metabolomic approach to studying changes in non-volatile substances under conditions where there is little or no autolysis, revealed no detectable changes in any entity. The author is open to being convinced that there are yet unidentified materials that are developed (whether through the action of viable yeast or by yeast autolysis) as beer is stored, substances which can be proven through sound organoleptic investigation to benefit the flavour of beer. Perhaps the Japanese term kokumi is what we are looking for here: ‘rich taste’. This is believed to be afforded by γ-glutamyl peptides and, inter alia, these are to be found in yeast extracts. Herein lies the second experimental approach that the author recommends for pursuit.
{"title":"Provocation: prolonged maturation of beer is of unproven benefit","authors":"C. Bamforth","doi":"10.58430/jib.v129i1.6","DOIUrl":"https://doi.org/10.58430/jib.v129i1.6","url":null,"abstract":"Approaches to brewing are suffused with dogmatic insistence that certain techniques are unequivocally linked to the delivery of quality products. Amongst these belief sets is the perseverance with prolonged maturation (or ‘conditioning’) times post-fermentation. Historically the justification for these lagering techniques was to allow settling of solids, carbonation, flavour maturation and removal of chill haze entities. As science and technology have advanced it is unequivocally the case that solids and chill haze precursors can be dealt with in short order and without the need for lengthy treatments. \u0000Equally it is perfectly possible to deliver specified levels of carbonation without the need for all the carbon dioxide to be introduced via yeast action. However, there remain many who feel that the nature of carbonation differs depending on which approach is taken. Herein lies one of the research areas that the author proposes. The perception of carbonation is not primarily due to bubble release on the palate, but rather is through the detection of carbonic acid. Is there a difference in the availability of this form of the gas depending on the mode of carbonation and to what extent does the adsorption of the carbonic acid on polypeptides in the beer have a role to play? \u0000In terms of flavour, the advocates for lagering insist that there needs to be a handling of vicinal diketones, acetaldehyde, and hydrogen sulphide. However, all of these can be controlled through attention to primary fermentation. Then, the proponents for maturation insist that there is a desirable release of non-volatile materials into beer, which substances supposedly benefit the balance and mouthfeel of the lager. These include amino acids and nucleotides. It seems to this author however that the likeliest explanation for the greatly increased levels of these materials and of pH is autolysis of yeast. This, together with the disadvantageous impact of increased free amino nitrogen and higher pH on aspects such as biological stability, flavour stability and foam, should convince any brewer that there is a sound argument for avoiding the prolonged contact of beer with yeast. Indeed, a metabolomic approach to studying changes in non-volatile substances under conditions where there is little or no autolysis, revealed no detectable changes in any entity. \u0000The author is open to being convinced that there are yet unidentified materials that are developed (whether through the action of viable yeast or by yeast autolysis) as beer is stored, substances which can be proven through sound organoleptic investigation to benefit the flavour of beer. Perhaps the Japanese term kokumi is what we are looking for here: ‘rich taste’. This is believed to be afforded by γ-glutamyl peptides and, inter alia, these are to be found in yeast extracts. Herein lies the second experimental approach that the author recommends for pursuit. ","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42602094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-01-01DOI: 10.1007/978-90-481-2543-2_16
B. V. Bado, B. Traoré, E. VriesdeM., A. Sow, S. Gaye
{"title":"Integrated Management of Fertilizers, Weed and Rice Genotypes Can Improve Rice Productivity","authors":"B. V. Bado, B. Traoré, E. VriesdeM., A. Sow, S. Gaye","doi":"10.1007/978-90-481-2543-2_16","DOIUrl":"https://doi.org/10.1007/978-90-481-2543-2_16","url":null,"abstract":"","PeriodicalId":17279,"journal":{"name":"Journal of The Institute of Brewing","volume":"1 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2002-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"51456167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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