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Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...

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Assessing the xylanolytic bacterial diversity during the malting process.

Sofie Malfliet1, Annelies Justé, Sam Crauwels

  • 1Laboratory of Enzyme, Fermentation, and Brewing Technology (EFBT), Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Association, KAHO Sint-Lieven Technology Campus, Gent, Belgium.

Food Microbiology
|September 10, 2013
PubMed
Summary

Microorganisms producing xylanase enzymes during malting improve mash filtration for efficient wort production. Cellulomonas flavigena yielded a purified, thermostable xylanase, aiding microflora management in barley germination.

Keywords:
Arabinoxylan degradationMalting processMicrobial xylanaseSphingobacterium multivorumXylanolytic bacteria

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Area of Science:

  • Microbiology
  • Enzymology
  • Brewing Science

Background:

  • Microbial xylanases can enhance mash filtration and wort production efficiency during malting.
  • Understanding the xylanolytic bacterial community in barley malting is crucial for optimizing the process.

Purpose of the Study:

  • To assess the xylanolytic bacterial community during malting.
  • To identify bacteria producing cell wall hydrolyzing enzymes, specifically xylanases.
  • To isolate and characterize a thermostable xylanase for potential malting applications.

Main Methods:

  • Bacterial isolation and cultivation on arabinoxylan-containing media.
  • Identification of isolates using 16S rRNA gene sequencing.
  • DNA fingerprinting for population analysis and enzyme activity assays.
  • Purification of xylanase using ultrafiltration, ammonium sulfate precipitation, and ion-exchange chromatography.

Main Results:

  • 33 species-level operational taxonomic units (OTUs) were identified across four phyla.
  • Predominant xylanolytic bacteria included Sphingobacterium multivorum, Stenotrophomonas maltophilia, Aeromonas hydrophila, and Pseudomonas fulva.
  • Cellulomonas flavigena exhibited the highest xylanase activity and produced a relatively thermostable enzyme after purification.

Conclusions:

  • This study elucidates the role of xylanolytic microorganisms in barley germination.
  • The identified bacterial communities and enzymes offer potential for microflora management in malting.
  • Characterization of thermostable xylanase provides a basis for improving brewing efficiency.