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P 044
Fast and reliable detection of beer
spoilage bacteria for routine analysis-
field results
P 045
A novel tool to establish volatile
molecular biomarkers to evaluate
yeasts performance through beer
fermentation: S. cerevisiae and S.
pastorianus
P 046
Preventing the quality of high gravity
beer from lactic contamination
with lysozyme formulation
Jürgen Günter Ziehl 1 , Georg Stettner 2 , Horst
Born 3 , Caroline Knoll 3
1Pall GmbH, Sales & Marketing, Bad Kreuznach, Germany,
2Bitburger Braugruppe GmbH, TQ/Technologie und Qualitätswesen,
Bitburg, Germany, 3 Pall GmbH, SLS Global Technical
Support, Bad Kreuznach, Germany
Cátia Martins 1 , Adelaide Almeida 2 , Tiago
Brandão 3 , Sílvia Rocha 1
1University of Aveiro, Chemistry Department, QOPNA, Aveiro,
Portugal, 2 University of Aveiro, Biology Department, CESAM,
Aveiro, Portugal, 3 Unicer Bebidas, SA, Leça do Balio, Portugal
Gilles Goemaere 1 , Dorothée Maurel 2 , Walter
Mulinazzi 2 , Philippe Cario 1
1SPINDAL AEB Group, Beverage Division, Gretz-Armainvilliers,
France, 2 SPINDAL AEB Group, Research & Development
Biotechnology, Gretz-Armainvilliers, France
DESCRIPTION OF TOPIC:
Microbiological beer stability is considered to
be one of the most critical control parameters
for beer quality and the brewery‘s brand protection.
The potential presence and growth of
beer-spoilage bacteria in the final product is
the main reason for causing changes in flavor,
taste and turbidity. A critical challenge of all
conventional microbiological test methods is
the timely release of the analyzed products
which typically takes 6-7 days until final result.
To identify potential risks at an early stage
and to initiate counteractive measures, a
precise and rapid identification of the relevant
organisms is essential. This study shows the
pros and cons of the conventional microbiological
test methods and a comparison of the
current in use Polymerase Chain Reaction
technology with the new Pall GeneDisc® PCR
System and its beer specific beer plate. Both
systems have been tested on their handling,
reliability and sensibility, the most important
key parameters on daily routine analysis.
Jürgen Günter Ziehl
DESCRIPTION OF TOPIC:
Yeasts are one main intrinsic factor on the
quality of beer due to their impact on flavour.
Volatile metabolites produced by yeasts play
a crucial role on beer aroma peculiarities.
The aim of this research was to use a highthroughput
methodology for comprehensive
and in-depth analysis of S. cerevisiae and S.
pastorianus volatile exo-metabolome using
solid phase microextraction combined with
comprehensive two-dimensional gas chromatography-time-of-flight
mass spectrometry,
in order to evaluate the yeast performance
through beer fermentation.
This methodology allowed the detection of
around 1000 metabolites for both strains, distributed
over several chemical groups: acids,
aldehydes, alcohols, esters, terpenoids, ketones,
sulphur compounds. This approach can
be used as a tool to establish molecular biomarkers
of yeast performance through beer
fermentation.
We thank FCT for financial support of Research
Unit 62/94-QOPNA (project PEst-C/
QUI/UI0062/2011) and PhD grant SFRH/
BD/77988/2011.
Cátia Martins
DESCRIPTION OF TOPIC:
Lysozyme is described as an enzyme approved
in the agro alimentary industry as a treating
material to stabilize beverage from malolactic
acid bacterial degradation. The aim
of this paper is to present a number of trials
which have been conducted on high gravity
beer in order to check the action of lysozyme
formulation on lactic contamination.
The amount of lactic bacteria on an infected
beer was tested on a MRS media without oxygen
intake. Different dosages were applied,
from 0,2 up to 5 g/hL and compared with reference.
Results and comments after 6 weeks
of incubation were achieved on beer followed
by the analysis of a number of aldehydes. A
forcing test was also realized to measure the
impact on sensible protein and the general
haze stability.
Analysis of beer treated with this enzyme revealed
that it does not alter the characteristics
of the final beer; organoleptic degustation
indicated that there was a slight difference in
taste in favor of the treated samples.
Gilles Goemaere
Three years apprenticeship as Brewer&Malter
at Parbrauerei in Primasens, Germany. Study
at TU Berlin with degree as Dipl. Brewmaster.
From 1993 to 2000 technical sales of silica
gels at Stabifix Brauerei Technik, Munich.
From 1999 to 2002 postgraduate studies in
economics at the AKAD, Lahn, degree as Industrial
Engineer. From 2000 on responsible
for PVPP business in the beverage industry
for BASF Ludwigshafen, Germany. Since 2003
with Pall, at present as Global Business Deveolpement
Manager Beer.
I have a Food Biotechnology master‘s degree
at University of Aveiro. Currently, I‘m a PhD
student at University of Aveiro, where the theme
of my thesis is correlated with the reuse
of yeast on the brewing process
Brewing Engineer from the University of Louvain
La Neuve, Gilles Goemaere first started
brewing in a Belgium facility until he decided
to join AEB Group in 2011. Gilles has been
following the French and Belgium breweries
in order to optimize their process mainly in
the field of clarification and flavor stability. He
has been developping a number of enzymatic
formulation to improve quality and yield in the
brehouse.
59 34 TH EBC CONGRESS · LUXEMBOURG 26 – 30 MAY 2013