Some contaminant yeasts make beer bottles and cans explode. Apart from being dangerous for consumers these 'diastatic' yeasts also cause loss of beer batches due to off-flavours, increased alcohol and over-carbonation in products. VTT scientists developed an improved genetic test for brewers to better detect the strains that cause these problems.
Diastatic yeasts cause problems in the brewing industry due to their ability to produce an enzyme that converts starch in beer into sugar, which is then fermented to alcohol and carbon dioxide. The presence of the genetic sequence of this extra gene, STA1, has been used so far as an indicator of the contaminant in genetic tests. However, the traditional genetic test only looks at the presence of the main gene and not the regulating area, the promoter of STA1. The new genetic test developed at VTT examines both regions at the same time. The new test reduces the number of false positives and therefore results in cost savings.
Read the press release:
Solution from VTT to prevent beer bottle explosions
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