Tim Meier-Dörnberg, Fritz Jacob, Maximilian Michel,
and Mathias Hutzler. Technical University of Munich, Research Center
Weihenstephan for Brewing and Food Quality, Freising, Germany.
Saccharomyces cerevisiae var. diastaticus is an
obligatory spoilage microorganism in the beverage industry with high
spoilage potential owing to its glucoamylase activity. S. cerevisiae
var. diastaticus yeast strains can lead to an increase of the
carbon dioxide concentration in beverages, with gushing and bottle
bursting, caused by their superattenuating ability, as possible
consequences. Therefore, the determination of beverage contamination by
S. cerevisiae var. diastaticus is of significant interest.
This article gives an overview of the incidence of S. cerevisiae
var. diastaticus contamination in Europe over the last 9.5 years
(2008–2017). The paper is based on analytical data of about 126 S.
cerevisiae var. diastaticus instances in 52 companies
(anonymous) in Europe recorded by the Research Center Weihenstephan for
Brewing and Food Quality of the Technical University of Munich,
presented according to their origin (beer, beer-mixed beverages,
nonalcoholic beverages, etc.), country, year, and type of contamination.
The accredited microbiological laboratory of the Research Center
Weihenstephan investigates approximately 15,000 microbiological samples
of the beverage industry worldwide per year. Real-time polymerase chain
reaction analysis for S. cerevisiae var. diastaticus was
conducted and evaluated. About six positive contaminations were detected
every year, and 71% of them were caused by contamination events during
the filling process of beverages. An increase in contamination incidents
and confirmed positive findings can be observed over the last two years.
Most problems with S. cerevisiae var. diastaticus
contaminations occurred during the third quarter of the year. This
analytical evaluation clearly shows the increase in contamination with
S. cerevisiae var. diastaticus and the importance of
detection in the breweries and the beverage industry in general.
Keywords: Saccharomyces cerevisiae var. diastaticus,
Brewing yeasts, Spoilage yeast, Yeast characterization, Superattenuating