Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2006
Volume 9
Issue 1
Topic:
Biotechnology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Foszczyńska B. , Dziuba E. , Kawa-Rygielska J. , Chmielewska J. , Wojtatowicz M. 2006. CHARACTERISTICS OF SELECTED FEATURES OF BREWING YEASTS IN ENVIRONMENTS CONTAINING T-2 TOXIN, EJPAU 9(1), #07.
Available Online: http://www.ejpau.media.pl/volume9/issue1/abs-07.html

CHARACTERISTICS OF SELECTED FEATURES OF BREWING YEASTS IN ENVIRONMENTS CONTAINING T-2 TOXIN

Barbara Foszczyńska1, Ewelina Dziuba1, Joanna Kawa-Rygielska1, Joanna Chmielewska1, Maria Wojtatowicz2
1 Department of Food Storage and Technology, Wroc³aw University of Environmental and Life Sciences, Poland
2 Department of Biotechnology and Food Microbiology, Wroc³aw University of Environmental and Life Sciences, Poland

 

ABSTRACT



The influence of various concentrations of T-2 toxin on the growth ability and fermentation activity of brewing yeasts was examined. Four cultures of top and bottom fermenting yeast strains were maintained in YEPG medium containing T-2 toxin at the concentration of 2,5; 5; 10; 15; 20 i 50 μg·ml-1. The maximum specific growth rate (μmax) and biomass yield were determined. Concentrations of 5, 10 and 15 μg T-2·ml-1 were selected for the fermentation of malt wort. During top (20-22°C) and bottom fermentation (12-14°C), the following were examined: physiological condition of yeasts, fermentation dynamics and the degree of utilisation of amino acid nitrogen and the extract. It was observed that the presence of T-2 toxin in the medium resulted in lowered specific growth rate and biomass yield. T-2 toxin had an unfavourable influence on the physiological condition of yeasts and disrupted the mechanism of the intake of extract components, including amino acid nitrogen, which affected the dynamics of fermentation. Top fermenting yeasts, esp. S. cervisiae 46 strain, were more susceptible to T-2 toxin than bottom fermenting yeasts.

Key words: T-2 toxin, brewing yeasts, yeast growth, fermentation.

Barbara Foszczyńska
Department of Food Storage and Technology,
Wroc³aw University of Environmental and Life Sciences, Poland
Norwida 25, 50-375 Wroc³aw, Poland
phone: (+ 48 71) 32-05-237
fax: (+ 48 71) 32-05-273
email: bfoszcz@wnoz.ar.wroc.pl

Ewelina Dziuba
Department of Food Storage and Technology,
Wroc³aw University of Environmental and Life Sciences, Poland
Norwida 25, 50-375 Wroc³aw, Poland

Joanna Kawa-Rygielska
Department of Food Storage and Technology,
Wroc³aw University of Environmental and Life Sciences, Poland
Norwida 25, 50-375 Wroc³aw, Poland

Joanna Chmielewska
Department of Food Storage and Technology,
Wroc³aw University of Environmental and Life Sciences, Poland
Norwida 25, 50-375 Wroc³aw, Poland

Maria Wojtatowicz
Department of Biotechnology and Food Microbiology,
Wroc³aw University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 50-375 Wroc³aw, Poland
Fax. 4871- 3284124
Phone: 48-71-3205117
email: mwojt@wnoz.ar.wroc.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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