Yeasts in an industrial malting ecosystem

Arja Laitila (Corresponding Author), Annika Wilhelmson, Erja Kotaviita, Juhani Olkku, Silja Home, Riikka Juvonen

Research output: Contribution to journalArticleScientificpeer-review

46 Citations (Scopus)

Abstract

The malting ecosystem consists of two components: the germinating cereal grains and the complex microbial community. Yeasts and yeast-like fungi are an important part of this ecosystem, but the composition and the effects of this microbial group have been largely unknown. In this study we surveyed the development of yeasts and yeast-like fungi in four industrial scale malting processes. A total of 136 malting process samples were collected and examined for the presence of yeasts growing at 15, 25 and 37°C. More than 700 colonies were isolated and characterized. The isolates were discriminated by PCR-fingerprinting with microsatellite primer (M13). Yeasts representing different fingerprint types were identified by sequence analysis of the D1/D2 domain of the 26S rRNA gene. Furthermore, identified yeasts were screened for the production of α-amylase, β-glucanase, cellulase and xylanase. A numerous and diverse yeast community consisting of both ascomycetous (25) and basidiomycetous (18) species was detected in the various stages of the malting process. The most frequently isolated ascomycetous yeasts belonged to the genera Candida, Clavispora, Galactomyces, Hanseniaspora, Issatchenkia, Pichia, Saccharomyces and Williopsis and the basidiomycetous yeasts to Bulleromyces, Filobasidium, Cryptococcus, Rhodotorula, Sporobolomyces and Trichosporon. In addition, two ascomycetous yeast-like fungi (black yeasts) belonging to the genera Aureobasidium and Exophiala were commonly detected. Yeasts and yeast-like fungi produced extracellular hydrolytic enzymes with a potentially positive contribution to the malt enzyme spectrum. Knowledge of the microbial diversity provides a basis for microflora management and understanding of the role of microbes in the cereal germination process.
Original languageEnglish
Pages (from-to)953-966
Number of pages14
JournalJournal of industrial microbiology and biotechnology
Volume33
Issue number11
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

Yeast
Ecosystems
Ecosystem
Yeasts
Fungi
Williopsis
Hanseniaspora
Enzymes
Exophiala
Trichosporon
Rhodotorula
Cryptococcus
Saccharomyces
Amylases
Pichia
Cellulase
Candida
Dermatoglyphics
Germination
rRNA Genes

Keywords

  • Barley
  • Malting
  • yeasts
  • Diversity
  • Enzymes

Cite this

Laitila, Arja ; Wilhelmson, Annika ; Kotaviita, Erja ; Olkku, Juhani ; Home, Silja ; Juvonen, Riikka. / Yeasts in an industrial malting ecosystem. In: Journal of industrial microbiology and biotechnology. 2006 ; Vol. 33, No. 11. pp. 953-966.
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abstract = "The malting ecosystem consists of two components: the germinating cereal grains and the complex microbial community. Yeasts and yeast-like fungi are an important part of this ecosystem, but the composition and the effects of this microbial group have been largely unknown. In this study we surveyed the development of yeasts and yeast-like fungi in four industrial scale malting processes. A total of 136 malting process samples were collected and examined for the presence of yeasts growing at 15, 25 and 37°C. More than 700 colonies were isolated and characterized. The isolates were discriminated by PCR-fingerprinting with microsatellite primer (M13). Yeasts representing different fingerprint types were identified by sequence analysis of the D1/D2 domain of the 26S rRNA gene. Furthermore, identified yeasts were screened for the production of α-amylase, β-glucanase, cellulase and xylanase. A numerous and diverse yeast community consisting of both ascomycetous (25) and basidiomycetous (18) species was detected in the various stages of the malting process. The most frequently isolated ascomycetous yeasts belonged to the genera Candida, Clavispora, Galactomyces, Hanseniaspora, Issatchenkia, Pichia, Saccharomyces and Williopsis and the basidiomycetous yeasts to Bulleromyces, Filobasidium, Cryptococcus, Rhodotorula, Sporobolomyces and Trichosporon. In addition, two ascomycetous yeast-like fungi (black yeasts) belonging to the genera Aureobasidium and Exophiala were commonly detected. Yeasts and yeast-like fungi produced extracellular hydrolytic enzymes with a potentially positive contribution to the malt enzyme spectrum. Knowledge of the microbial diversity provides a basis for microflora management and understanding of the role of microbes in the cereal germination process.",
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Laitila, A, Wilhelmson, A, Kotaviita, E, Olkku, J, Home, S & Juvonen, R 2006, 'Yeasts in an industrial malting ecosystem', Journal of industrial microbiology and biotechnology, vol. 33, no. 11, pp. 953-966. https://doi.org/10.1007/s10295-006-0150-z

Yeasts in an industrial malting ecosystem. / Laitila, Arja (Corresponding Author); Wilhelmson, Annika; Kotaviita, Erja; Olkku, Juhani; Home, Silja; Juvonen, Riikka.

In: Journal of industrial microbiology and biotechnology, Vol. 33, No. 11, 2006, p. 953-966.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Yeasts in an industrial malting ecosystem

AU - Laitila, Arja

AU - Wilhelmson, Annika

AU - Kotaviita, Erja

AU - Olkku, Juhani

AU - Home, Silja

AU - Juvonen, Riikka

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AB - The malting ecosystem consists of two components: the germinating cereal grains and the complex microbial community. Yeasts and yeast-like fungi are an important part of this ecosystem, but the composition and the effects of this microbial group have been largely unknown. In this study we surveyed the development of yeasts and yeast-like fungi in four industrial scale malting processes. A total of 136 malting process samples were collected and examined for the presence of yeasts growing at 15, 25 and 37°C. More than 700 colonies were isolated and characterized. The isolates were discriminated by PCR-fingerprinting with microsatellite primer (M13). Yeasts representing different fingerprint types were identified by sequence analysis of the D1/D2 domain of the 26S rRNA gene. Furthermore, identified yeasts were screened for the production of α-amylase, β-glucanase, cellulase and xylanase. A numerous and diverse yeast community consisting of both ascomycetous (25) and basidiomycetous (18) species was detected in the various stages of the malting process. The most frequently isolated ascomycetous yeasts belonged to the genera Candida, Clavispora, Galactomyces, Hanseniaspora, Issatchenkia, Pichia, Saccharomyces and Williopsis and the basidiomycetous yeasts to Bulleromyces, Filobasidium, Cryptococcus, Rhodotorula, Sporobolomyces and Trichosporon. In addition, two ascomycetous yeast-like fungi (black yeasts) belonging to the genera Aureobasidium and Exophiala were commonly detected. Yeasts and yeast-like fungi produced extracellular hydrolytic enzymes with a potentially positive contribution to the malt enzyme spectrum. Knowledge of the microbial diversity provides a basis for microflora management and understanding of the role of microbes in the cereal germination process.

KW - Barley

KW - Malting

KW - yeasts

KW - Diversity

KW - Enzymes

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DO - 10.1007/s10295-006-0150-z

M3 - Article

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