Identification of biological wort turbidity caused by microbial contamination of Gairdner barley

Tianxue Zhang, Peng Xu, Jun Sun, Kai Xu, Lihua Sun, Zhu Qian, Ran Qiu, Changxin Zhao*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

This study investigated the wort turbidity caused by microbial contamination of barley. One microbial strain isolated from Gairdner barley increased wort turbidity up to 31.9% and prolonged wort filtration time 2.67 times longer than that of the control experiment. Using morphological observation and 26S rDNA sequence alignment, the strain was identified as Aspergillus flavus. From the strain, a remarkable wort turbidity-inducing protein (WTIP) was isolated by gel-exclusion chromatography (Sephadex G-25) and purified by ion-exchange chromatography (DEAE-52 cellulose). Purified WTIP enabled wort turbidity to increase 39% (in EBC units) with the addition of 0.2 mg/L; the relative molecular weight was estimated at 80 kDa using SDS-PAGE analysis.

Original languageEnglish
Pages (from-to)33-37
Number of pages5
JournalJournal of the American Society of Brewing Chemists
Volume67
Issue number1
DOIs
StatePublished - 2009
Externally publishedYes

Keywords

  • Aspergillus flavus
  • Biological turbidity
  • Gairdner barley
  • Isolation and purification
  • Turbidity-inducing protein

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