Analysis of supercritical carbon dioxide extracts from cones and leaves of a Humulus lupulus L cultivar

Extracts obtained by supercritical carbon dioxide extraction of cones and leaves of hop (Humulus lupulus L) at different combinations of temperature and pressure were analysed for their α- and β-acids and volatiles, using HPLC and GC respectively. The yield and composition of the mixtures of bitter compounds from the cones were largely influenced by the temperature and pressure applied during the extraction. Bitter compounds could not be detected in the extracts from the leaves. The most important volatile components identified were β-myrcene, β-caryophyllene and α-humulene. The extraction parameters also influenced the composition of the mixture of volatiles from the cones and leaves, 40°C and 20.0 MPa being optimum for the extraction of both bitter compounds and volatiles, which are thought to be important for the aroma of beer.     

A sub‐Saharan African perspective on mycotoxins in beer – a review

Beer is an alcoholic beverage made from a cereal grain extract and is widely consumed in sub‐Saharan Africa and the world at large. However, beer consumption could expose consumers to mycotoxins. In this review, we appraised the different mycotoxins associated with beer contamination, elucidating their structures and incidence in cereals involved in beer production. The common mycotoxins that are found within the brewing process are reviewed. These include aflatoxin B₁ (AFB₁), fumonisin (FB), ochratoxin A (OTA), zearalenone (ZEA) and deoxynivalenol (DON), which are the prime contaminants in beer produced in sub‐Saharan Africa. Residual levels of <20% of AFB₁, OTA and FB₂ together with the transformation of ZEA (into a less toxic compound β‐zearalenol) can be achieved during the production of beers originating from Europe/America, while >50% of DON and higher ratios of FB₁ can be recovered in finished beer. Adsorption is the major means of mycotoxin removal during beer production. In contrast, traditional African beer processes show no significant efficient removal of mycotoxins. This is because the prevailing environmental conditions during beer production are favourable to mycotoxigenic fungal proliferation. This subsequently leads to relatively high concentration of mycotoxins in freshly processed beer, with a possible increase during the beer shelf‐life owing to the absence of appropriate microbial stabilisation treatments in the finished processed beer. © 2019 The Institute of Brewing & Distilling     

Yeast sequencing reports. Isolation and sequence analysis of a gene from the linear DNA plasmid pPAC1–2 of Pichia acaciae that shows similarity to a killer toxin gene of Kluyveromyces lactis

The toxin-encoding linear plasmid systems found in Pichia acaciae and Kluyveromyces lactis yeasts appear to be quite similar, both in function and structural organization. By Southern hybridization, a linear plasmid of P. acaciae, pPac1–2, was found to hybridize to the second open reading frame (ORF2) of K. lactis plasmid pGKL1, known to encode the α and β subunits of the K. lactis toxin. A 1·7 kbp segment of pPac1–2 DNA was cloned, sequenced and shown to contain four regions of strong homology to four similarly oriented regions of K. lactis ORF2. This 1·7 kbp fragment also contained an ORF of 1473 bp that could encode a protein of ～ 55·8 kDa. Like the α subunit gene of K. lactis ORF2, a very hydrophobic region occurs at the N-terminus, perhaps representing a signal sequence for transport out of the cell. Unlike K. lactis ORF2, however, the encoded polypeptide is much smaller and lacks a recognizable domain common to chitinases. The structure of a toxin that includes the translation product of this P. acaciae ORF would likely be quite different from that of the K. lactis toxin. Analysis of the upstream region of the P. acaciae ORF revealed an upstream conserved sequence identical to that found before ORFs 8 and 9 of pGKL2. A possible hairpin loop structure, as has been described for each of the four K. lactis pGKL1 ORFs, was found just upstream of the presumed start codon. The similarity of the promoter-like elements found in the linear plasmid genes of these diverse yeasts reinforces the idea of the existence of a unique, but highly conserved, expression system for these novel plasmids. The sequence has been deposited in the GenBank data library under Accession Number U02596.