Brewery yeast culture, pitching and harvest yeast as well as pure yeast.
Thermally extracted yeasts release their cell contents into the surrounding medium (= yeast water), which is then available for bacteria.
Qualitative detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria in NAB raw material samples.
Raw material samples (e.g. fruit juice concentrates, sugar syrup, etc.) in the non-alcoholic beverage section.
Detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria by means of liquid pre-enrichment.
This method describes how to determine the α-acids and β-acids in hop extract using high-pressure liquid chromatography.
Hop extract intended for use in beer brewing or elsewhere in the food industry
Brewing yeasts
Analysis of yeasts for dead cells using propidium iodide in a cell counter.
Foreign organisms in brewery yeasts are primarily obligate beer-spoilage organisms and wild yeasts. This method aims to detect wild yeasts in brewery yeast cultures.
Process samples containing yeast
Brewery yeast cultures cannot grow in the presence of more than 200 ppm copper sulphate (CuSO4) in a culture medium. The majority of wild yeasts are not inhibited by this concentration. This means that a universal yeast medium (e.g. YM) with the addition of 200 ppm CuSO4 can help detect the presence of wild yeasts in bottom- and top-fermenting brewery yeast cultures.
Foreign organisms in industrial yeasts are primarily obligate beer-spoilage organisms (gram-positive and gram-negative anaerobes) and wild yeasts.
Brewery yeast and purchased yeast
Dark-field microscopy of the sample with subsequent enrichment.