Wild yeasts and methods for their detection - Part II.

Abstract

This study is a sequel to the preceding article "Microbiology of brewing - Wild yeasts and methods for their detection" (Matoulková et al., Kvasný Průmysl 59(9): 246-257, 2013). The growth was monitored of a set of 143 strains of culture (brewing and wine) and wild yeasts in selected selective media designed for the detection of wild yeasts: WLN agar, wort agar containing monoiodoacetic acid, lysine agar, agar with crystal violet and agar with copper sulphate. Yeast growth was further studied on MYGP agar plates containing the antibiotic actidione and on YPD agar medium at 37 °C. The usefulness of the media in the brewery laboratory was evaluated.This study is a sequel to the preceding article "Microbiology of brewing - Wild yeasts and methods for their detection" (Matoulková et al., Kvasný Průmysl 59(9): 246-257, 2013). The growth was monitored of a set of 143 strains of culture (brewing and wine) and wild yeasts in selected selective media designed for the detection of wild yeasts: WLN agar, wort agar containing monoiodoacetic acid, lysine agar, agar with crystal violet and agar with copper sulphate. Yeast growth was further studied on MYGP agar plates containing the antibiotic actidione and on YPD agar medium at 37 °C. The usefulness of the media in the brewery laboratory was evaluated.

Keywords

• microbial contamination of beer
• wild yeast
• foreign yeast
• Saccharomyces
• non-Saccharomyces
• culture media