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THE INFLUENCE OF HAFNIA PROTEA (OBESUMBACTERIUM PROTEUS) ON BEER FLAVOUR

1974; Wiley; Volume: 80; Issue: 4 Linguagem: Inglês

10.1002/j.2050-0416.1974.tb03631.x

2050-0416

Fergus G. Priest, J. S. Hough,

Meat and Animal Product Quality

Journal of the Institute of BrewingVolume 80, Issue 4 p. 370-376 Free Access THE INFLUENCE OF HAFNIA PROTEA (OBESUMBACTERIUM PROTEUS) ON BEER FLAVOUR F. G. Priest, F. G. Priest The British School of Malting and Brewing, Dept. of Biochemistry, University of BirminghamSearch for more papers by this authorJ. S. Hough, J. S. Hough The British School of Malting and Brewing, Dept. of Biochemistry, University of BirminghamSearch for more papers by this author F. G. Priest, F. G. Priest The British School of Malting and Brewing, Dept. of Biochemistry, University of BirminghamSearch for more papers by this authorJ. S. Hough, J. S. Hough The British School of Malting and Brewing, Dept. of Biochemistry, University of BirminghamSearch for more papers by this author First published: July‐August 1974 https://doi.org/10.1002/j.2050-0416.1974.tb03631.xCitations: 26AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Numerous strains of Hafnia protea (originally Obesumbacterium proteus) were grown in brewer's wort in the absence and presence of Saccharomyces cerevisiae. The presence of H. protea gave rise to increased levels of n-propanol, isobutanol, isopentanol, dimethyl sulphide, dimethyl disulphide and 2,3-butanediol in finished beer. Concentrations of dimethyl sulphide and dimethyl disulphide varied according to the bacterial strains, but the increased levels of fusel alcohols and 2,3-butanediol were strain-independent. References 1 Anderson, R. J., Ph.D. Thesis, University of Birmingham, 1973. 2 Anderson, R. J., Howard, G. A. & Hough, J. S. Proceedings of the European Brewery Convention Congress, Estoril, 1971, 253. 3 Brown, H. T., Journal of the Institute of Brewing 1916, 12, 267. 4 Case, A. C., Brewers' Guardian, 1964, 93, (3), 31. 5 Case, A. C., Journal of the Institute of Brewing, 1965, 71, 250. 6 Coote, N., Kirsop, B. H. & Buckee, G. K., Journal of the Institute of Brewing, 1973, 79, 298. 7 Cowbourne, M. A., Priest, F. G. & Hough, J. S., Brewers' Digest, 1972, 47, (10), 76. 8 Harrison, G. A. F. & Collins, E. Proceedings of the American Society of Brewing Chemists, 1968, 83. 9 Inoue, T., & Yamamoto, Y., Report of the Research Laboratories of the Kirin Brewery Co., Japan, 1970, 13, 71. 10 Inoue, T., & Yamamoto, Y., Report of the Research Laboratories of the Kirin Brewery. Co., Japan, 1970, 13, 79. 11 Inoue, T., & Yamamoto, Y., Report of the Research Laboratories of the Kirin Brewery Co., Japan, 1971, 14, 55. 12 Ishibashi, T., Sasahara, T., & Okada, K., Report of the Research Laboratories of the Kirin Brewery Co., Japan, 1969, 12, 1. 13 Jones, D. D., & Greenshields, R. N., Journal of the Institute of Brewing, 1969, 75, 457. 14 Kadota, H., & Ishida, Y., Annual Review of Microbiology, 1972, 26, 127. 15 Kuroiwa, Y., & Hashimoto, N., Brewers' Digest, 1970, 45, (5), 44. 16 Lawrence, W. C., Proceedings of the Institute of Brewing, Australia and New Zealand Section, 1968, 11. 17 Niefind, M. J., & Spaeth, G., Proceedings of the European Brewery Convention Congress, Estoril, 1971, 459. 18 Priest, F. G., Somerville, M. J., Cole, J. A. & Hough, J. S., Journal of General Microbiology, 1973, 75, 295. 19 Sentheshanmuganathan, S., Biochemical Journal, 1960, 74, 568. 20 Shimwell, J. L., Journal of the Institute of Brewing, 1936, 42, 119. 21 Speckman, R. A., & Collins, E. B., Analytical Biochemistry, 1968, 22, 154. 22 Strandskov, F. B., Wallerstein Laboratories Communications, 1965, 95, 29. 23 Strandskov, F. B., & Bockelman, J. B., Proceedings of the American Society of Brewing Chemists, 1957, 94. 24 Suomalainen, H., & Ronkainen, P., Nature, London, 1968, 220, 792. 25 Thomas, M., Cole, J. A., & Hough, J. S., Journal of the Institute of Brewing, 1972, 78, 332. 26 Wellhoener, H. J., Bärwald, G., Kleinsteuber-Tims, B. & Scheible, E., Proceedings of the European Brewery Convention Congress, Estoril, 1971, 287. 27 Westerfield, W., Journal of Biological Chemistry, 1945, 161, 495. 28 Wickerham, L. J., The Taxonomy of Yeasts, Technical Bulletin, No. 1029 U.S. Department of Agriculture Washington, 1951. Citing Literature Volume80, Issue4July‐August 1974Pages 370-376 ReferencesRelatedInformation