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Application of a new biological detoxifying method in malting Pedro Oliveira 1 , Fritz Jacob 2 , Emanuele Zannini 1 , Elke Arendt 1 1 University College Cork, Cork, Ireland, 2 Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Freising, Germany Lactic acid Bacteria (LAB) have long been known to have the ability to delay fungal growth in food by producing antifungal compounds, and barley crops infected with Fusarium moulds have been a continuing problem for the malting and brewing industries.The objective of this project was to develop a biological method for early fungal detoxification with application in malting using a brewing wort substrate. Fusarium culmorum was challenged gainst 5 specific LAB strains with positive antifungal activity. The method was validated comparing acidified medium and negative antifungal LAB strain´s as controls. The antifungal potential screening using a microplate assay showed a complete inhibition of fungi for 7 days. The best antifungal LAB strains were tested in a micro-malting trial and quantified for fungal growth (PCR) and mycotoxins (HPLC). An up-scale to 1.5 kg batch was carried to evaluate the malt quality. The Application of the new biological detoxifying method was successfull. P44 Fast and reliable detection of beer spoilage bacteria for routine analysis- field results Jürgen Günter Ziehl 1 , Georg Stettner 2 , Horst Born 3 , Caroline Knoll 3 1 Pall GmbH, Sales & Marketing, Bad Kreuznach, Germany, 2 Bitburger Braugruppe GmbH, TQ/Technologie und Qualitätswesen, Bitburg, Germany, 3 Pall GmbH, SLS Global Technical Support, Bad Kreuznach, Germany 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. P45 A novel tool to establish volatile molecular biomarkers to evaluate yeasts performance through beer fermentation: S. cerevisiae and S. pastorianus Cátia Martins 1 , Adelaide Almeida 2 , Tiago Brandão 3 , Sílvia Rocha 1 1 University of Aveiro, Chemistry Department, QOPNA, Aveiro, Portugal, 2 University of Aveiro, Biology Department, CESAM, Aveiro, Portugal, 3 Unicer Bebidas, SA, Leça do Balio, Portugal 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 high-throughput 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
eer 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. P46 Preventing the quality of high gravity beer from lactic contamination with lysozyme formulation Gilles Goemaere 1 , Dorothée Maurel 2 , Walter Mulinazzi 2 , Philippe Cario 1 1 SPINDAL AEB Group, Beverage Division, Gretz-Armainvilliers, France, 2 SPINDAL AEB Group, Research & Development Biotechnology, Gretz-Armainvilliers, France 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. P47 Consumer preference for sensory characteristics of commercial beers. Liking, disliking and appropriateness to different usage situations Gianluca Donadini 1 , Maria Daria Fumi 1 1 Università Cattolica del Sacro Cuore, Institute of Oenology and Food Engineering, Piacenza, Italy Understanding which sensory attributes drive consumer acceptance of beer is critical to the Brewing Industry. Likewise it is critical to understand how a given market segments in terms of preference for sensory qualities of beer. A sensory profiling and a consumer test including 18 commercially available beers of different styles were conducted. A trained panel (n=8) completed the sensory profiling using 35 descriptors. 156 regular beer consumers tasted the same 18 beers in a hedonic test (affective response) and in an appropriateness test (cognitive-contextual response). The hedonic response of consumers was heterogeneous. Drivers of liking varied much across consumers who shift in sensory oriented consumers and in consumers who don't respond to sensory features of beer. Appropriateness for different contexts and usage situations depended on liking mainly but consumers consider specific flavours as more appropriate than others to fit a given context or usage situation. P48 A kinetic study of the formation of 2- and 3-Methylbutanal Yarong Huang 1 , Johannes Tippmann 1 , Thomas Becker 1
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Page 41 and 42: Enriqueta Martinez-Rojas 1 , Renate

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