Antonie van Leeuwenhoek

, Volume 93, Issue 1–2, pp 151–161 | Cite as

Identity, beer spoiling and biofilm forming potential of yeasts from beer bottling plant associated biofilms

  • Markus Timke
  • Ngoc Quynh Wang-Lieu
  • Karlheinz Altendorf
  • André Lipski
Original Paper


Wild yeasts were isolated from process surfaces of two breweries. In total, 41 strains were obtained and differentiated by cultivation on CuSO4 or crystal violet containing selective media, by fatty acid profiling and by a restriction analysis of the region spanning the internal transcribed spacers (ITS1 and ITS2) and the 5.8S rRNA gene. The restriction analysis showed the highest differentiating capacity and resulted in eleven groups. These groups were identified by the API ID 32 C kit or by sequencing the D1/D2 region of the 26S rRNA gene. Most of the wild yeasts were identified as Saccharomyces cerevisiae (46% of all isolates) and Candida pelliculosa (anamorph: Pichia anomala) (24%). No obvious differences were detected between the two breweries. While all of the S. cerevisiae isolates were able to grow in beer, only six out of 10 C. pelliculosa strains were able to tolerate this substrate. However, most of the C. pelliculosa strains showed biofilm formation in a microplate assay, but none of the S. cerevisiae isolates. Therefore, it is assumed that the former species is involved in attachment and primary biofilm formation on beer bottling plants, while S. cerevisiae is a late colonizer of a preformed biofilm but increased the beer spoiling potential of the biofilm.


Beer spoilers Biofilms Candida Pichia Saccharomyces Yeasts 



Fatty acid methyl ester


Restriction fragment length polymorphism


Internal transcribed spacer region



We are grateful to Dr. F.-J. Methner, Mr. K. Mock and Mr. E. Schuster, Bitburger Brauerei, Bitburg, for supplying samples and the brewery yeast strain. We thank Mr. D. Sommer, Privatbrauerei Rolinck, Steinfurt, for enabling us to take the samples. This work was supported by the Deutsche Bundesstiftung Umwelt.


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Copyright information

© Springer Science+Business Media B.V. 2007

Authors and Affiliations

  • Markus Timke
    • 1
    • 2
  • Ngoc Quynh Wang-Lieu
    • 1
  • Karlheinz Altendorf
    • 1
  • André Lipski
    • 1
  1. 1.Abteilung Mikrobiologie, Fachbereich Biologie/ChemieUniversität OsnabrückOsnabrückGermany
  2. 2.Deutsches Institut für Lebensmitteltechnik e.V.QuakenbrückGermany

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