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

doi:10.1094/ASBCJ-2008-1212-01

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 journal › Article › peer-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 language	English
Pages (from-to)	33-37
Number of pages	5
Journal	Journal of the American Society of Brewing Chemists
Volume	67
Issue number	1
DOIs	https://doi.org/10.1094/ASBCJ-2008-1212-01
State	Published - 2009
Externally published	Yes

Keywords

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

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10.1094/ASBCJ-2008-1212-01

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title = "Identification of biological wort turbidity caused by microbial contamination of Gairdner barley",

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.",

keywords = "Aspergillus flavus, Biological turbidity, Gairdner barley, Isolation and purification, Turbidity-inducing protein",

author = "Tianxue Zhang and Peng Xu and Jun Sun and Kai Xu and Lihua Sun and Zhu Qian and Ran Qiu and Changxin Zhao",

year = "2009",

doi = "10.1094/ASBCJ-2008-1212-01",

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volume = "67",

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T1 - Identification of biological wort turbidity caused by microbial contamination of Gairdner barley

AU - Zhang, Tianxue

AU - Xu, Peng

AU - Sun, Jun

AU - Xu, Kai

AU - Sun, Lihua

AU - Qian, Zhu

AU - Qiu, Ran

AU - Zhao, Changxin

PY - 2009

Y1 - 2009

N2 - 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.

AB - 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.

KW - Aspergillus flavus

KW - Biological turbidity

KW - Gairdner barley

KW - Isolation and purification

KW - Turbidity-inducing protein

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U2 - 10.1094/ASBCJ-2008-1212-01

DO - 10.1094/ASBCJ-2008-1212-01

M3 - 文章

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SN - 0361-0470

VL - 67

SP - 33

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JO - Journal of the American Society of Brewing Chemists

JF - Journal of the American Society of Brewing Chemists

IS - 1

ER -

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

Abstract

Keywords

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