Spoilage yeasts in beer and beer products

Inge M. Suiker; Han A.B. Wösten

doi:10.1016/j.cofs.2022.100815

Spoilage yeasts in beer and beer products

Research output: Contribution to journal › Review article › peer-review

Abstract

Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast. Knowledge of the taxonomy, ecology, and mechanisms of resistance against antimicrobial activity of beer (products) and preservation methods is now emerging, which can be used to develop spoilage prevention strategies.

Original language	English
Article number	100815
Pages (from-to)	1-7
Journal	Current Opinion in Food Science
Volume	44
DOIs	https://doi.org/10.1016/j.cofs.2022.100815
Publication status	Published - Apr 2022

Bibliographical note

Funding Information:
This work was supported by TiFN , a public–private partnership on precompetitive research in food and nutrition.

Publisher Copyright:
© 2022 The Author(s)

Funding

This work was supported by TiFN , a public–private partnership on precompetitive research in food and nutrition.

Access to Document

10.1016/j.cofs.2022.100815Licence: CC BY

1-s2.0-S2214799322000170-mainFinal published version, 339 KBLicence: CC BY

Cite this

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title = "Spoilage yeasts in beer and beer products",

abstract = "Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast. Knowledge of the taxonomy, ecology, and mechanisms of resistance against antimicrobial activity of beer (products) and preservation methods is now emerging, which can be used to develop spoilage prevention strategies.",

author = "Suiker, {Inge M.} and W{\"o}sten, {Han A.B.}",

note = "Funding Information: This work was supported by TiFN , a public–private partnership on precompetitive research in food and nutrition. Publisher Copyright: {\textcopyright} 2022 The Author(s)",

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AU - Wösten, Han A.B.

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N2 - Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast. Knowledge of the taxonomy, ecology, and mechanisms of resistance against antimicrobial activity of beer (products) and preservation methods is now emerging, which can be used to develop spoilage prevention strategies.

AB - Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast. Knowledge of the taxonomy, ecology, and mechanisms of resistance against antimicrobial activity of beer (products) and preservation methods is now emerging, which can be used to develop spoilage prevention strategies.

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DO - 10.1016/j.cofs.2022.100815

M3 - Review article

AN - SCOPUS:85125706330

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EP - 7

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

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ER -

Spoilage yeasts in beer and beer products

Abstract

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