Bit over my head at the moment some of it but interesting none-the-less.
Bit more just for the hell of it,
Storage of Cultures
The most important consideration in the maintenance of a culture collection
of brewing yeasts is that the stored cultures and their subsequent progeny
continue to accurately represent the strains originally deposited. The yeast
preservation method should confer maximum survival and stability and
be appropriate to the laboratory facilities available. There are many
methods available to store yeast and bacteria, and a book entitled
Maintenance
of Microorganisms and Cultured Cells
A Manual of Laboratory
Methods
135 outlines the various methodologies in detail and is a valuable
resource book. The most common preservation methods currently in use
are subculture, drying or desiccation, freeze drying, and freezing or
cryopreservation.
Subculture, a traditional and popular method, involves the use of two
vials one for transfer and one for laboratory use, that is, for inoculation
to scale up the culture for plant use. The cultures are maintained on a
medium suitable for yeast growth, such as MYGP or PYN,
136 incubated
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between 20 and 30
8C to stationary phase (72 h), and then stored for up to
6 months at 14
8C. At 6 months, the culture is transferred to two fresh
slopes from the vial reserved exclusively for transfer. Few cultures are
lost using this method, but the cultures do change over time. Studies
have shown that in 600 yeast strains studied, after 1025 years of storage,
46% of the ascosporogenous strains had lost their ability to sporulate and
50% of the strains that carried amino acid markers had lost some of their
nutritional markers. In addition, of the 300 brewery strains studied, 25%
of these strains lost their ability to utilize maltotriose, and 10% showed a
change in flocculation ability.
137 In summary, this method is inexpensive
and versatile, and the slopes are convenient for distribution purposes, but
the method can lead to unacceptable levels of strain degeneration and is
not recommended for long-term storage. Another concern is the danger
of poor technique and cross-contamination, compromising the strain identity
or purity.
There are a number of methods that use drying or desiccation. For
example, silica gel can be used as a desiccant, but this method is generally
reported to be more successful for genetically marked research strains
rather than for industrial strains. The damaging effects appear to be very
strain-specific, and substantial changes in fermentation patterns have been
observed. Another popular drying method uses squares of filter paper and
tinned milk as the suspending medium. Again, this method is favored for
use by culture collection curators because of the ease of mailing cultures
and is used primarily for genetically marked strains.
Freeze drying or lyophilization is also a popular technique. It differs
from desiccation in that water is removed by sublimation from the frozen
material using a centrifugal dryer. The yeast is sealed under vacuum in a
glass ampoule. Survival levels tend to be low using this method and
when 580 strains of
Saccharomyces were examined, the mean percentage
of survival was only 5%. There is also the question as to whether the surviving
cells represent the original population. Studies have shown little change
in morphological, physiological, or industrial characteristics, one exception
being the increased level of RD mutants in some strains of
Saccharomyces.
136,137
Long-term survival is generally satisfactory, and loss of
viability is usually 1% per year.
137 The advantages of this method include
longevity of the freeze-dried culture and easy storage and distribution of
ampoules. The major disadvantage is the initial diminished activity of the
culture. In addition, the technique is labor intensive and requires special
equipment.
Cryopreservation is the method of choice, as little molecular activity
takes place at the lower temperatures. For long-term storage, with
maximum genetic stability, storage at
21968C in liquid nitrogen is ideal.
Storage at
220 to 2908C is acceptable but only for shorter storage
periods. At very low temperatures, there are few reports of genetic instability,
phenotypic and industrial characteristics are reported to be unchanged,
Yeast
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2006 by Taylor & Francis Group, LLC
yeast plasmids are retained, and the petite mutation is not a problem.
Of 75
Saccharomyces strains studied, the mean survival rate was 66%.137
This method clearly yields the highest viability and superior stability,
but this must be balanced against the disadvantages of using liquid
nitrogen (cost, handling, delivery) and the inconvenience of culture
distribution. Mechanical freezers that operate below
21308C are now available
and this eliminates many of the disadvantages associated with the use
of liquid nitrogen. When this method is employed, it is wise, as a safeguard,
to keep a duplicate set of the most critical cultures on solid medium at 4
8C
in case of mechanical failure or a prolonged interruption of the electrical
supply.
Propagation and Scale-Up
The first yeast propagation plant was developed by Hansen and Kuhle
and consisted of a steam-sterilizable wort receiver and propagation
vessel equipped with a supply of sterile air and impeller. The basic principles
of propagation devised by Hansen in 1890 have changed little.
138
The propagation can be batch or semicontinuous. There are usually
three stainless steel vessels of increasing size equipped with attemperation
control, sight glasses, and noncontaminating venting systems. They are
equipped with a clean-in-place (CIP) system and often have in-place
heat sterilizing and cooling systems for both the equipment and the
wort. The yeast propagation system is ideally located in a separate
room from the fermenting area with positive air pressure, as well as
humidity control and air sterilizing systems, disinfectant mats in doorways
and limited access by brewing staff.
During yeast propagation, the brewer wishes to obtain a maximum
yield of yeast but also wishes to keep the flavor of the beer similar to a
normal fermentation so that it can be blended into the production
stream. As a result, the propagation is often carried out at only a slightly
increased temperature and with intermittent aeration to stimulate yeast
growth. The propagation of the master culture to the plant fermentation
scale is a progression of fermentations of increasing size (typically 4
10
[font="AdvMT_SY"][font="AdvMT_SY"][/font][/font]), until enough yeast is grown to pitch a half size or full commercial
size brew.
Wort sterility is normally achieved by boiling for 30 min, or the wort can
be pasteurized using a plate heat exchanger and passed into a sterile vessel
and then cooled. Wort gravities range from 10
8Plato to 168Plato. Depending
on the yeast, zinc or a commercial yeast food can be added. Aeration is
important for yeast growth and the wort is aerated using oxygen or sterile
air and antifoam is added if necessary. Agitation is not normally necessary
as the aeration process and CO
2 evolved during active fermentation are sufficient
to keep the yeast in suspension.
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The exact details of the yeast propagation will vary whether it is a small
brewery
139 or a larger brewery utilizing high-gravity fermentation140 and
depending on the propagation equipment available. Typically, the initial
inoculum from the slope
/plate of fresh yeast goes into 10 ml of sterile
hopped wort for 24 h at 25
8C. This is then scaled up to approximately
100 ml in a 200 ml shake flask, 1000 ml in a 2000 ml shake flask, and 5 l in
a 10 l Van Laer flask or equivalent using 2448 h increments. The steps
can be larger and the temperature varied from 12
8C to 258C with resultant
longer propagation times at the lower temperature. Scale-up steps are kept
small at the early stages to ensure good growth. In the yeast propagation
plant, use can be made of a three-vessel procedure (i.e., 10 hl at
16
8C[font="AdvMT_SY"][font="AdvMT_SY"]![/font][/font]30 hl at 148C[font="AdvMT_SY"][font="AdvMT_SY"]![/font][/font]300 hl at 12148C for 45 days), or two vessels
of 10 and 100 hl are also commonly used with the yeast inoculum being
transferred from an 18 l Cornelius Spartan vessel. Yields can vary from
8 to 25 g yeast
/l depending on growth conditions. A recent paper by Kurz
et al.
141 describes a model for yeast propagation in breweries and presents
the basis for a control strategy aimed at the provision of optimal inoculum
at the starting time of subsequent beer fermentations.
Contamination of Cultures
Various bacteria can contaminate the pure culture pitching yeast (see
These organisms originate from a number of sources: the
wort, the yeast inoculum, or unclean equipment. Great care must be taken
to ensure that there is no contamination during yeast propagation. For a
detailed review of the bacteria encountered during propagation and beer
fermentation, and the media required for their isolation, see Priest
and Campbell.
142
Wild yeasts can originate from very diverse sources and, in addition to
various
Saccharomyces strains, include species of the genera Brettanomyces,
Candida, Debaromyces, Hansenula, Kloeckera, Pichia, Rhodotorula, Torulaspora
,
and
Zygosaccharomyces143 (see Chapter 16). The potential of the wild
yeast to cause adverse effects varies with the specific contaminant. If the
contaminant wild yeast is another culture yeast, the primary concern is
with rate of fermentation, final attenuation, flocculation, and taste implications.
If the contaminating yeast is a nonbrewing strain and can compete
with the culture yeast for the wort constituents, inevitably problems will
arise as these yeasts can produce a variety of off-flavors and aromas often
similar to those produced by contaminating bacteria. Some wild yeasts
can utilize wort dextrins, resulting in an overattenuated beer that lacks
body. These yeasts are found as both contaminants of fermentation and as
postfermentation contaminants. In addition, wild yeasts often produce a
phenolic off-flavor due to the presence of the
POF gene.144 However,
under controlled conditions, such as in the production of a German wheat
beer or "weiss beer," this phenolic clove-like aroma, produced when the
Yeast
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).
2006 by Taylor & Francis Group, LLC
yeast decarboxylates wort ferulic acid to 4-vinylguaiacol, can be a positive
attribute of the beer.
Yeast Washing
If there is evidence of bacterial contamination, the yeast can be washed to
purify it. Some breweries incorporate a yeast wash into their process as a
routine part of the operation, especially if there are concerns over eliminating
bacteria responsible for the production of apparent total N-nitroso
compounds (ATNC). There has been much controversy over the use of
yeast washing and the effects on subsequent fermentations but these
problems, that is, reduced cell viability, vitality, reduced rate of fermentation,
changes in flocculation, fining, yeast crop size, and excretion of cell
components are generally only a problem if yeast washing is carried out
incorrectly.
145,146
Historically, there are three commonly used procedures for washing
yeast:
1.
Sterile water wash: With the water wash, cold sterile water is
mixed with the yeast slurry, the yeast is allowed to settle, and
the supernatant water is discarded. Bacteria and broken cells
are removed through this process. This can be repeated a
number of times.
2.
Acid wash: There are a number of acids that can be used. Most
common are phosphoric, citric, tartaric, or sulfuric. The yeast
slurry is acidified with diluted acid to a pH of 2.0 and it is
important that agitation is continuous through the acid addition
period. The yeast is usually allowed to stand for a maximum
period of 2 h at a temperature of less than 4
8C.
3.
Acid/Ammonium persulfate wash: An acidified ammonium persulfate
treatment has been found to be effective and can yield
material cost savings. It is recommended that 0.75% (w
/v)
ammonium persulfate is added to a diluted yeast slurry (2 parts
water:1 part yeast) and then the slurry acidified with phosphoric
acid to pH 2.8.
145,147,148 This treatment is more effective than acid
alone at a pH of 2.2. If a pH of 2.0 is employed, a 1-h contact
time is the maximum.
Many brewers have a strong preference for a certain regime of yeast
washing, and a number of factors must be taken into account when choosing
the method, such as food grade quality of the acid, hazards involved in using
the acid, and cost. Phosphoric and citric acid offer the advantage of
being weak acids and yeast pH is more easily controlled, whereas with
strong acids, such as sulfuric acid, there are special handling procedures
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required for the operators and a slight overdose will yield excessively low
pH values.
Simpson and Hammond
146 have listed those criteria, which if followed,
should alleviate many of the problems that are associated with the yeast
washing process. They include:
1. Use a food grade acid phosphoric or citric acid are good
choices.
2. Wash the yeast as a beer or water slurry.
3. Chill both the yeast slurry and the acid to less than 4
8C.
4. Stir constantly, and slowly while adding the acid to the yeast.
5. If possible, stir throughout the wash.
6. Never let the temperature exceed 4
8C during the wash.
7. Check the pH of the yeast slurry.
8. Do not wash for more than 2 h.
9. Pitch yeast immediately after washing.
10. Do not wash unhealthy yeast or yeast from fermentations with
greater than 8% ethanol present (if a wash is unavoidable, use a
higher pH and/or a shorter contact time).
MrMalty link -
http://www.mrmalty.com/starter_faq.htm
Still looking around for more on the subject before I build up a 1028 from about 5mm of 6 month old slurry for an EIPA.