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Brettanomyces (Dekkera)

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Brettanomyces (Dekkera) Kvasny Prum. 198 62 / 2016 (7–8) Kvasinky non-Saccharomyces a jejich význam v pivovarském průmyslu. I. část – Brettanomyces (Dekkera) DOI: 10.18832/kp2016024 Kvasinky non-Saccharomyces a jejich význam v pivovarském průmyslu. I. část – Brettanomyces (Dekkera) Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera) Tatiana KOCHLÁŇOVÁ1, David KIJ1, Jana KOPECKÁ1, Petra KUBIZNIAKOVÁ2, Dagmar MATOULKOVÁ2 1Ústav experimentální biologie, Přírodovědecká fakulta, Masarykova Univerzita / Department of Experimental Biology, Faculty of Science, Masaryk University, Kotlářská 2, 611 37 Brno, e-mail: [email protected], [email protected] 2Mikrobiologické oddělení, Výzkumný ústav pivovarský a sladařský, a.s., / Department of Microbiology, Research Institute of Brewing and Malting, PLC, Lípová 15, 120 44 Prague e-mail: [email protected], [email protected] Recenzovaný článek / Reviewed Paper Kochláňová, T., Kij, D., Kopecká, J., Kubizniaková, P., Matoulková, D., 2016: Kvasinky non-Saccharomyces a jejich význam v pivovarském průmyslu. I. část – Brettanomyces (Dekkera). Kvasny Prum., 62(7–8), s. 198–205 Kvasinky jiných rodů než Saccharomyces se v historii výroby piva vyskytovaly jako součást spontánního kvašení. Nyní jsou považová- ny většinou za kontaminaci produkující nežádoucí senzoricky aktivní látky a CO2. Výjimkou jsou speciální pivní styly (např. lambik a gu- euze), kde je metabolická činnost non-Saccharomyces kvasinek (zejména rodů Brettanomyces a Dekkera) klíčovým prvkem. V článku je uvedena charakteristika a taxonomické zařazení kvasinek Brettanomyces a Dekkera a popsány jsou základní mikrobiologické aspekty výroby piva lambik a gueuze. Kochláňová, T., Kij, D., Kopecká, J., Kubizniaková, P., Matoulková, D., 2016: Non-Saccharomyces yeasts and their importance in the brewing industry. Part I – Brettanomyces (Dekkera). Kvasny Prum., 62(7–8), pp. 198–205 In the history of beer production, yeasts of genera other than Saccharomyces occurred as part of a spontaneous fermentation. They are now mostly regarded as contaminants producing undesirable sensorially active substances and CO2. Exceptions are special beer styles (e.g. lambic and gueuze), in which the metabolic activity of non-Saccharomyces yeasts (in particular genera Brettanomyces and Dekkeraa) is a key element. The article gives the characteristics and taxonomy of Brettanomyces and Dekkera yeast and describes the basic microbiological aspects of brewing lambic and gueuze. Kochláňová, T., Kij, D., Kopecká, J., Kubizniaková, P., Matoulková, D., 2016: Die nicht-Saccharomyces Hefe und ihre Bedeutung in der Brauindustrie. I. Teil – Brettanomyces (Dekkera). Kvasny Prum., 62(7–8), S. 198–205 In der Geschichte des Bieres wurden auch die anderen Hefestämme außer Stamm Saccharomyces betrachtet, weil die einen Teil der Spontangärungshefe darrstellen. Zur Zeit werden als eine Kontamination betrachten, weil die eine unerwünschte sensorische Aktivstoffe und CO2 verursachen. Die Ausnahme tun die spezielle Biertypen (z. B. Bier Lambic und Gueuze) wo die metabolische Tätigkeit von Nicht-Saccharomyces Hefe (insbesondere die Stämme Brettanomyces und Dekkera) stellt ein Schlüsselelement dar. Im Artikel werden die Charakteristik und eine taxonomische Einordnung von Stämmen Brettanomyces und Dekkera angeführt und grundmikrobiologische Aspekte der Lambik- und Gueuze Bierherstellung beschrieben. Klíčová slova: Brettanomyces, Dekkera, lambik, gueuze, Keywords: Brettanomyces, Dekkera, lambic, gueuze, non-Saccharomyces, spontánní kvašení non-Saccharomyces, spontaneous fermentation ■ 1 ÚVOD ■ 1 INTRODUCTION Výroba piva je založena na řízeném využití kulturních kvasinek Beer production is based on the controlled use of cultural Saccha- rodu Saccharomyces (S. cerevisiae a S. pastorianus). Kvasinky romyces yeasts (S. cerevisiae and S. pastorianus). Yeasts belon- patřící do jiných rodů, tzv. non-Saccharomyces, jsou považovány za ging to other genera, i.e. non-Saccharomyces, are considered as kontaminanty piva, vína a dalších nápojů. Kvasinky obecně netvoří contaminants of beer, wine and other beverages. Yeasts generally samostatný taxon, řadíme je do oddělení askomycety (vřeckovýtrus- do not form a separate taxon, they are classifi ed in the divisions né houby, např. Kluyveromyces, Candida, Pichia atd.) a basidiomy- Ascomycetes (for example Kluyveromyces, Candida, Pichia etc.) cety (stopkovýtrusné houby, např. rody Cryptococcus, Rhodotorula, and Basidiomycetes (for example genera Cryptococcus, Rhodotoru- Trichosporon atd.) (Johnson, 2013a; Johnson, 2013b; Steensels la, Trichosporon etc.) (Johnson, 2013a; Johnson, 2013b; Steensels a Verstrepen, 2014). and Verstrepen, 2014). Kvasinky non-Saccharomyces patří mezi jednobuněčné eukaryo- Non-Saccharomyces yeasts belong among unicellular eukaryotic tické organismy s velikostí buňky 3–15 μm. Přirozeně se vyskytují organisms with cell sizes from 3 to 15 μm. They occur naturally free volně v prostředí. Evolučně se většina kvasinek non-Saccharomy- in the environment. Most non-Saccharomyces yeasts developed ces vyvíjela nezávisle od rodu Saccharomyces. Vytvořily si speciální evolutionarily independently from the genus Saccharomyces. They mechanismy na přežití v extrémních environmentálních podmínkách have developed special mechanisms to survive in extreme environ- – osmotoleranci (Zygosaccharomyces rouxii), termotoleranci (Klu- mental conditions – osmotolerance (Zygosaccharomyces rouxii), yveromyces marxianus), toleranci na vyšší koncentrace ethanolu thermotolerance (Kluyveromyces marxianus), tolerance to higher (Dekkera bruxellensis) atd. (Souciet et al., 2009). concentrations of ethanol (Dekkera bruxellensis) etc. (Souciet et al., Non-Saccharomyces kvasinky prochází dvěma stádii – vegetativ- 2009). ním (anamorfa) a pohlavním (teleomorfa). Ve vegetativní formě se Non-Saccharomyces yeasts pass through two stages – vegeta- kvasinky reprodukují pučením nebo dělením, při pohlavním rozmno- tive (anamorph) and sexual (teleomorph). In the vegetative form the žování tvoří spory. Pohlavní reprodukce u askomycet spočívá v tvor- yeasts reproduce by budding or division, in sexual reproduction they bě haploidních askospor v asku. U basidiomycet probíhá redukční form spores. Sexual reproduction in ascomycetes lies in the forma- Kvasny Prum. Kvasinky non-Saccharomyces a jejich význam v pivovarském průmyslu. I. část – Brettanomyces (Dekkera) 62 / 2016 (7–8) 199 dělení v basidiu nebo v teliospoře, na kterých se tvoří haploidní basi- tion of haploid ascospores in ascus. In basidiomycetes reduction diospory (Kurtzman et al., 2011). division takes place in a basidium or a teliospore in which haploid Mezi potencionálně technologicky využitelné non-Saccharomyces basidiospores form (Kurtzman et al., 2011). kvasinky lze zahrnout např. rody Brettanomyces, Dekkera, Hanse- Potentially technologically useful non-Saccharomyces yeasts niaspora, Kluyveromyces, Meyerozyma, Saccharomycodes, Torula- can include e.g. genera Brettanomyces, Dekkera, Hanseniaspora, spora, Wickerhamomyces a Zygosaccharomyces, které patří do řádu Kluyveromyces, Meyerozyma, Saccharomycodes, Torulaspora, Wic- Saccharomycetales, viz tab. 1 (Clemente-Jimenéz et al., 2004; Pre- kerhamomyces and Zygosaccharomyces which belong to the order torius et al., 1999). V pivovarském průmyslu nachází uplatnění ze- Saccharomycetales, see Tab. 1 (Clemente-Jimenez et al., 2004; jména rody Dekkera, Brettanomyces a Torulaspora. Článek se dále Pretorius et al., 1999). In particular, genera Dekkera, Brettanomyces věnuje kvasinkám rodů Dekkera a Brettanomyces. and Torulaspora fi nd application in the brewing industry. This article focuses on yeast genera Brettanomyces and Dekkera. Tab. 1 Taxonomické zařazení vybraných technologicky významných non-Saccharomyces kvasinek (Kurtzman et al., 2011, upraveno) / Table 1 Classifi cation of selected technologically important non-Sa- ■ 2 GENUS BRETTANOMYCES ccharomyces yeasts (Kurtzman et al., 2011, modifi ed) (TELEOMORPH DEKKERA) Říše / Kingdom Fungi The name Brettanomyces originates from 1904, when the yeast Kmen / Phylum Ascomycota was fi rst isolated by N.H. Claussen in the Danish Carlsberg brewery. Podkmen / Subphylum Taphrinomycotina The name comes from the Greek words Brettano (British) and Myces Třída / Class Schirosaccharomycetes (fungus) based on the fi rst isolation, which was made from British Řád / Order Schizosaccharomycetales ale, in which this previously unknown yeast was responsible for se- Čeleď / Family Schizosaccharomycetaceae condary fermentation and characteristic aroma. Later (in the 20’s) Rod / Genus Schizosaccharomyces Brettanomyces was also isolated from Belgian ales of the lambic Podkmen / Subphylum Saccharomycotina type (Brettanomyces bruxellensis) and other British and Belgian Třída / Class Saccharomycetes beers. It is interesting that the isolation of Brettanomyces led to the Řád / Order Saccharomycetales world‘s fi rst patented microorganism. The patent claims protected Čeleď / Family Debaryomycetaceae inter alia the use of a new microorganism called Brettanomyces for Rod / Genus Meyerozyma manufacturing British ales such as ale, porter and stout (Steensels Rod / Genus Schwanniomyces et al., 2015). Čeleď / Family Dipodascaceae The classifi cation of yeast was originally based only on the vege- Rod / Genus Galactomyces tative stage of cells, i.e. on the morphology and physiology of cells Čeleď / Family Pichiaceae reproducing asexually by budding (anamorphic stage). However, Rod / Genus Brettanomyces later (in the 40’s)
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  • Microbiological Aspect and Laboratory Diagnosis of Fungi of the Genus Brettanomyces
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