Brewing and fermentation technology - Institut Meurice

DEPARTMENT OF BREWING SCIENCE AND FERMENTATION TECHNOLOGY

INSTITUT MEURICE -‐ HAUTE ECOLE LUCIA DE BROUCKÈRE

Ir Laurence Van Nedervelde Head of Department

FERMENTATION IN THE FOOD INDUSTRY : Managing Living Organisms to op0mize your Produc0on

FIELDS OF EXPERTISE

  Selec0on and improvement of industrial yeast strains

  Yeast cell physiology (viability, vitality, ethanol resistance, by-‐products synthesis,…)

  Beer quality and stability   Development of new fermenta0on technologies

  ‘Func0onal’ beers

  Nutri0onal characteriza0on of beer   Yeast as eukaryo0c model for cosme0c or pharmaceu0cal studies

  Natural an0oxidants and ac0vators extracted from yeast

RECENT APPLIED RESEARCH PROJECT

Improvement of quality and stability of boPle refermented beer Brasserie Lefebvre, Ovizio

Current situaQon Exported beers >< local micro-‐brewers

  Altera0on of organolep0c quali0es (transport, storage) >< freshness   Longer best before dates required

Improvement of the quality of boRle refermented beers and stability during storage = REFERMEN (three-‐year project sponsored by the Walloon Region)

“Because yeast is the engine of beer making, yeast health is vital” (Aron, 2014)

• Development of a specific propaga0on procedure for the yeast used in boRle refermenta0on : fed-‐batch propaga0on • Development of a yeast assessment technique : Differen0al Digital Holographic Microscopy to control cell concentra0on, viability and vitality



Pitching tank

Propagator Feed tank

T

Q feed

Q circulation

T [O2]

stirring magnet T temperature [O2] dissolved oxygen concentration Q flowrate

21 hL 21 hL

Yeast propagaQon



"Digital Holographic Microscopy" technology (DHM)

•  Greater depth of focus: 100x •  Ability to refocus images post acquisi0on: higher throughput of image

acquisi0on •  Collec0on of quan0ta0ve phase informa0on in a 3D format and by including

the factor 0me 4D: real-‐0me quan0ta0ve imaging system •  Non-‐invasive and label-‐free approach •  In-‐line system: no sampling needed

Intensity

3D phase contrast



DHM

Thoma

Vi-Cell

Boîtes à moustaches

9 11 13 15 17 19 21(X 1,E7)Concentration expérimentale

App

arei

l

Experimental concentraQon (cells/ml)

Measurement range of the DHM 5.105 to 1.108 cells/ml with accuracy of min 95%

Cell counQng • Low scaRering for DHM • Underes0ma0on with Thoma cell (error margin >10%) • No sta0s0cally significant difference between DHM and Vi-‐Cell (Fisher’s exact test – 95%)



y = 0,757x + 0,153 R² = 0,980

y = 0,945x + 0,024 R² = 0,977

y = 0,781x + 15,917 R² = 0,954

0

10

20

30

40

50

60

70

80

90

100

0 20 40 60 80 100

Viab

ility m

easured with

DHM

(%)

Viability measured with Thoma chamber, Vi-‐Cell and flow cytometry (%)

Thoma Vi-‐Cell Flow Cytometer

Viability assessment

SERVICE PROPOSAL

•  Microbiological and physico-‐chemical analysis of the beer and fermented products -‐ Beer Analyzer (Anton Paar) -‐ Carbo QC and oximeter (Anton Paar) -‐ Foam stability (NIBEM – Haffmans) -‐ Rolling-‐ball Viscometer (Anton Paar) -‐ Haze meter (Haffmans) and Tannometer (Pfeuffer) -‐ Headspace gas chromatography -‐ HPLC chains exclusively dedicated to determining sugars and organic acids -‐ Standard mashing plant (Congress mash)

•  Analysis of raw materials : malt, barley, sugar syrups, water, hops

•  Analysis of yeast (physiological state): fermenta0ve power, viability and vitality (hema0meter, ViCell, Flow cytometry), purity, enzyma0c ac0vi0es, vola0le compounds synthesis, flocculence, …

•  Brewing and fermenta0on from laboratory to pilot scale (100L)

•  Yeast Propaga0on

SERVICE PROPOSAL

RESEARCH…

•  Development of new beers :

-‐ Gluten free beer from buckwheat, quinoa, millet, … (Brasseries de Bouillon, de Silly and des 3 Fourquets, la Malterie du Château)

-‐ Func0onal beverages with probio0c yeasts (Brasserie des Légendes, Artechno and UBT)

•  Improving the bioavailability of ac0ve natural polyphenolic compounds by co-‐encapsula0on in Saccharomyces boulardii (Procell, Artechno and UBT)

•  New therapeu0c agent, extracted from the yeast Saccharomyces cerevisiae, to counteract skin aging and osteoarthri0s

•  New antagonists of the alpha oestrogen receptor from hops (Yakima Chief and Department of ‘Substances naturelles’)

CELL CULTURE LABORATORY P ro l i f e r a0on , c y t o to x i c i t y , m i g r a0on , cytoskeleton, senescence, apoptosis, expression of proteins

TRAINING

•  Con0nuous training (approved by IFP) for the brewing sector: -‐ 5 days training : Intensive lectures and labs for professionals -‐ 2 days training dedicated to microbiology (yeast management and quality control) -‐ Training on-‐site (two days) : the art of beer tas0ng

•  Development of a project "Art of beer" : an updated online course for brewery

operators in collabora0on with IFP, IFAPME and Epicuris Project "Formabière" as part of Wagralim funding

•  Training « beer sommelier » -‐ IFAPme Liège

•  Tailor-‐made technical and theore0cal training for brewery laboratory managers and employees

IR LAURENCE VAN NEDERVELDE Head of Department [email protected] +32 2 526 73 51

DEPARTMENT OF BREWING SCIENCE AND FERMENTATION TECHNOLOGY

InsQtut Meurice Avenue Emile Gryson, 1 – 1070 Brussels hPp://www.heldb.be/he/meurice or hPp://www.meurice.org

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Brewing and fermentation technology - Institut Meurice