Alcohol consumption and associated factors among customers in Local Beer bars in South Africa: a Cross-Sectional Study

Background:Present study total participants were 700 males and females included with different age group and different education level. Topics of discussion included typical drinking reasons- Daily Habitual, stress, emotions type/mood (happy/Sad), burden, and party and the drink type like only beer, only whisky/vodka/wine and both. Methods:The legal age of wine purchase in South Africa is 18 years and on. We have analysed the age groups 18-25, 26-45, and 45-65, with the interviews having the general questions regarding the reason of drinking. Preliminary bar visits were carried out in ten bars and restaurants to develop and identify any potential problems with the planned data collection protocols and to determine which specific reason were common in bar customers will emphasized during the main study. Bar and restaurant visits in the main study began in June 2021 and were completed in March 2022, bar visits were made from 3 p.m. to 10 p.m. on nights randomly. Results: The customers we studies having majority of males than female observed. In daily habitual is high in age of 26-45 41.57%, in stress high rate is in unemployed of 57.71%, in workload burden alcohol consumption is age group 26-45 of 51.71%, in Party criteria age group 57.85%, In Emotions type/mood (happy/Sad) alcohol consumption is in category unemployed of 83%. Conclusion: Support the need for additional research to develop effective prevention and intervention strategies to reduce high-risk alcohol

Contaminantes microbianos en cervezas artesanales embotelladas de la Patagonia andina argentina / Microbial contaminants in bottled craft beer of Andean Patagonia, Argentina

Resumen La actividad cervecera en la Patagonia andina argentina tiene un rol muy importante en la economía de la región; una de las problemáticas que enfrenta, en términos de calidad, son las contaminaciones microbianas. La presencia de bacterias y levaduras contaminantes en la cerveza produce cambios microbiológicos, físicos y químicos, que impactan en sus atributos sensoriales. No obstante, pocas cervecerías establecen criterios y políticas que garanticen la calidad microbiológica de sus productos. El propósito de este trabajo fue estudiar por primera vez la incidencia de contaminantes microbianos en cervezas artesanales embotelladas producidas en la Patagonia andina argentina, además de identificar los principales microorganismos involucrados y determinar posibles relaciones entre los eventos de contaminación y variables fisicoquímicas de la cerveza. Para ello se analizaron 75 cervezas provenientes de 37 cervecerías de 12 localidades andinas. El 69,3% de las muestras analizadas evidenció crecimiento de microorganismos en los medios de cultivo empleados para la detección de contaminantes cerveceros. La bacteria Levilactobacillus brevis y levaduras del género Saccharomyces fueron los principales contaminantes identificados. Se comprobó que las contaminaciones microbianas impactaron sobre el perfil sensorial de la cerveza y que el cambio de pH fue un indicador de contaminación por bacterias lácticas. De cada 10 fábricas estudiadas, 8 presentaron problemas de contaminación, lo que pone en evidencia la necesidad de diseñar estrategias de prevención y control de contaminaciones en microcervecerías.

Abstract The brewing activity in Andean Patagonia plays a very important role in the region's economy, being microbial contamination one of the main problems in terms of quality. The presence of contaminant bacteria and wild yeasts in beer generate microbiological, physical and chemical changes that impact on its sensory attributes. However, few breweries establish criteria and policies to guarantee the quality of their products in a microbiological sense. The purpose of this work was to study for the first time the incidence of microbial contaminants in bottled craft beers from Andean Patagonia, identify the main microorganisms involved and establish relationships between contamination and the physicochemical variables of beer. We analyzed 75 beers from 37 breweries from 12 different Patagonian cities. Our results showed that 69.3% of the analyzed beer exhibited contaminant microorganism growth. Bacteria Levilactobacillus brevis and wild yeasts of Saccharomyces were the main microorganisms responsible for these contaminations. In addition, we found that microbial contamination had an impact on beer sensory profile and also that pH was correlated with the presence of lactic acid bacteria in beer, being an indicator of contamination for these bacteria. In conclusion, we observed that 8 out of 10 breweries studied showed contamination problems, highlighting the need to design prevention and control strategies in microbreweries.

Prevalence of Drug Interactions and Potentially Inappropriate Medications Among Geriatric Patients in India.

Aim: The study aimed to determine the prevalence of potential drug-drug interactions (PDDIs) and potentially inappropriate medications (PIMs) among geriatrics. Methods: A prospective observational study was conducted for six months in the Department of Geriatrics, M.S. Ramaiah Teaching Hospital, Bangalore. PDDIs and PIMS were analyzed using micromedex database and Beer's criteria respectively. Results: Among 395 prescriptions, 221(56%) prescriptions showed 559 pDDIs and 41(10.4%) PIMs. Almost 281(50.3%), 260(46.5%), 16(2.7%) and 2(0.3%) pDDIs were categorised as major, moderate, minor and contraindicated respectively. Almost 321(57.5%) were synergistic and 196(35.0%) were antagonistic drug interactions. Pearson correlation value (R) is 0.9957 which showed a strong positive correlation. Conclusion: This study created awareness on drug interactions among geriatrics and help the practitioners to prescribe drugs with a low risk of pDDIs. The authors suggest PIM monitoring in geriatrics to avoid adverse effects and improve patients' quality of life.

Extract Development of sorghum Grains during Malting and Utilization of Bitter Leaf Extract for Beer Production Using Saccharomyces cerevisiae

Aims: The aim of this study was to evaluate extract development of sorghum grains during malting and utilization of bitter leaf for production of beer using S. cerevisiae. Study Design: Randomized experimental design was used to achieve the aim of the study. Place and Duration of Study: Study was conducted at the Food and Industrial Microbiology Laboratory, Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State between June 2021 and September 2021. Methodology: The grains were bought at a local market, steeped for 24h, germinated for 5days at 30°C and kilned at 45°C for 24h. Alpha and beta amylases were extracted from the malted sorghum and their activities were determined by measuring the maltose produced. Mashing was done using infusion method, bitter leaf extract was used in place of hops, and 500ml of the wort was pitched with 50ml inoculum of Saccharomyces cerevisiae isolated from fresh palm wine. Fermentation lasted for 14 days. Results: The results indicated that ?-amylase activities were higher with a peak of 1.5mg/ml maltose as against 0.9mg/ml maltose for alpha amylase. Wort properties such as diastatic power and hot water extract were measured as 40°l and 415°l/kg respectively. The resulting beer with bitter leave as substitute for hops gave alcohol content (%) of 3.6 and 3.4, bitterness was 100.38 IBU (International Bitterness Units) and 101.82 IBU while colour was 19.15 EBC (European Brewery Convention) and 21.45 EBC for sorghum wort having 5ml and 10ml of bitter leaf extract respectively. Conclusion: The results obtained in this study depicts sorghum malt as a source of enzymes and further reveals the brewing potentials of sorghum grains in beer production with bitter leaf as a potential substitute for hops. The bitter leaf which offered a good degree of bitterness to the beer can potentially serve as a good substitute for hops in brewing industry.

Elasticidad precio y elasticidad ingreso de la demanda de cerveza en México / Price elasticity and income elasticity of the demand for beer in Mexico

Resumen: Objetivo: Estimar la elasticidad precio y la elasticidad ingreso de la demanda de cerveza en México. Material y métodos: Se utilizaron series mensuales de ventas y precios de cerveza de 2007 a 2019. Se estimó la elasticidad a largo plazo mediante un modelo de mínimos cuadrados ordinarios (MCO). La elasticidad en el corto plazo se estimó mediante un modelo de mínimos cuadrados ordinarios dinámicos (MCOD). Resultados: La elasticidad precio en el largo plazo fue de -1.40 (IC95%: -2.53 a -0.27) y -1.31 (IC95%: -2.46 a -0.15) en el corto plazo. La elasticidad ingreso de la demanda en el largo y en el corto plazo se estimó en 0.86 (IC95%: 0.44-1.29) y 0.93 (IC95%: 0.51-1.34), respectivamente. Conclusión: Los hallazgos de este estudio sugieren que las políticas fiscales pueden tener un impacto positivo en la salud de la población al reducir el consumo de cerveza.

Abstract: Objective: Estimate the price and income elasticities of the demand for beer in Mexico. Materials and methods: Monthly series on beer sales and prices from 2007 to 2019 were used. Long-term elasticity was estimated using ordinary least squares (OLS). Short-term elasticity was estimated using a dynamic ordinary least squares (DOLS) model. Results: The price elasticity was in the long term of -1.40 (95%CI: -2.53 to -0.27) and -1.31 (95%CI: -2.46 to -0.15) in the short term. The income elasticity of demand in the long and short term was estimated at 0.86 (95%CI: 0.44-1.29 and 0.93 (95%CI: 0.51-1.34), respectively. Conclusions: The findings of this study suggest that fiscal policies may have a positive impact on the health of the population by reducing beer consumption.

Effects of some peruvian non-distilled alcoholic beverages on dental erosion / Efecto de algunas bebidas alcohólicas peruanas no destiladas sobre la erosión dental

Objective: To determine the erosive effect of pieces of permanent teeth exposed to non-distilled alcoholic beverages. Material and Methods: This study takes a quantitative approach, with an explanatory scope, descriptive and correlational, with a pure experimental design. The sample consisted of 45 premolar permanent teeth, which were randomly allocated to five sample groups. Every sample group was submerged in dark beer Cuzqueña Negra, wheat beer Cuzqueña de Trigo, lager beer Cerveza Cristal, lager beer Pilsen Callao and physiological saline solution; every solution had a quantity of 110 mL. The experiment was performed for five minutes, with three repetitions every 12 hours over a period of 70 days. The sampling was performed every seven days, using an analytical scale and a data sheet. Results: The average weight loss of dental pieces put in dark beer Cuzqueña Negra (pH 4.0) was 239.4456 mg. In lager beer Pilsen Callao (pH 4.6), it was 146.7867 mg. In lager beer Cerveza Cristal (pH 3.7), it was 131.3567 mg. In wheat beer Cuzqueña de Trigo (pH 4.5), it was 121.7122 mg. Lastly, in physiological saline solution (pH 6.8), it was 14.3311 mg. When applied to the sample, the statistical test Student's t-test resulted in a value of p≈0.000 (p<0.05). Conclusion: Non-distilled alcoholic beverages caused erosive effects in the pieces of permanent teeth.

Objetivo: : Determinar el efecto erosivo en dientes permanentes expuestos a bebidas alcohólicas no destiladas. Material y Métodos: Este estudio tiene un enfoque cuantitativo, con alcance explicativo, descriptivo y correlacional, con un diseño puramente experimental. La muestra consistió en 45 dientes permanentes premolares, que fueron asignados aleatoriamente a cinco grupos de muestra. Cada grupo de muestra se sumergió en cerveza Cuzqueña Negra, cerveza Cuzqueña de Trigo, Cerveza Cristal, cerveza Pilsen Callao y solución salina fisiológica; cada solución tenía una cantidad de 110 mL. El experimento se realizó durante cinco minutos, con tres repeticiones cada 12 horas durante un período de 70 días. El muestreo se realizó cada siete días, utilizando una escala analítica y una hoja de datos. Resultados: La pérdida de peso promedio de las piezas dentales colocadas en cerveza negra Cuzqueña Negra (pH 4,0) fue de 239,4456 mg. En la cerveza Pilsen Callao (pH 4,6), fue de 146,7867 mg. En la cerveza Cerveza Cristal (pH 3,7) fue de 131,3567 mg. En cerveza Cuzqueña de Trigo (pH 4,5), fue de 121,7122 mg. Por último, en suero fisiológico (pH 6,8) fue de 14,3311 mg. Cuando se aplicó la prueba estadística t de Student a la muestra dio como resultado un valor de p?0,000 (p<0,05). Conclusion: Las bebidas alcohólicas no destiladas causaron efectos erosivos en dientes permanentes.

Prescription Analysis And Prevalence Of Potentially Inappropriate Medication Use In Older Adults; An Observational Study

Objective: The objectives of the present study were to determine the prevalence of Potentially Inappropriate Medications and Adverse Drug Reactions in older adults and to collect doctors’ responses regarding the PIM list or any other criteria to treat older adults in India. Methods: This was an observational study conducted in different tertiary care hospitals of two districts, Erode and Salem after obtaining approval of the Institutional Ethics Committee. A sample of 250 older adults (60 y and above) and 97 doctors were included during the study period of 6 mo from February 2019 to July 2019. Inappropriate medications were identified by using 2019 updated Beer’s criteria. The causality of the adverse events was assessed by Naranjo Adverse Drug Reaction Probability Scale. Results: Out of the 250 prescriptions, only 86(34.4%) of the prescriptions were appropriate and 164(65.6%) were inappropriate. The most commonly inappropriate prescribed medications were diuretics, ranitidine, and tramadol. A total of 74 ADRs was observed in 74 patients. Of these, 57(22.8%) ADRs were due to inappropriate medications listed in Beers criteria. There was a significant association between the occurrence of ADRs and the use of PIMs listed in 2019 updated Beer’s criteria [χ2 = 6.08, P = 0.013 (df = 1)]. Conclusion: The study shows that there is a high prevalence of inappropriate medications and adverse drug reactions in hospitalized older adults. Beer’s criteria can be used as a guideline by the physicians while prescribing the drugs to the geriatric population.

Design and Implementation of Ultra-micro Nucleic Acid Protein Analyzer / 中国医疗器械杂志

In this paper, a nucleic acid protein analyzer based on Lambert-Beer law and ultraviolet spectrophotometry is introduced, which is composed of ultraviolet monochromatic light generator, photoelectric signal detection module, vortex mixer, touch screen and embedded central controller. For ultra-micro measurement, a continuous-wavelength full-spectrum spectrophotometric detection circuit is designed in the hardware part. The transmitted light signal is collected by silicon photodiode, amplified and processed by subsequent circuit, and then transmitted to a single chip computer STM32F407VGT6 with CortexTM-M4 core after A/D conversion. The concentration and purity of nucleic acid protein are evaluated by assistant software detection algorithm. The instrument has the characteristics of compact size, flexible use, simple operation, high sensitivity and high detection efficiency. The experimental results show that the instrument has good sensitivity, repeatability and accuracy, and is suitable for the ultra-micro measurement of nucleic acid sample concentration, purity and protein concentration.

Análise de contaminação por microorganismos em latas de cerveja comercializadas na cidade de Sorocaba-SP / Analysis of contamination by microorganisms in beer cans marketed in the city of Sorocaba -SP

Objetivo ­ Determinar a presença de microrganismos na lata de cerveja, coletando amostras de três diferentes grupos de comerciantes, divididos em: G1 ­ Vendedores ambulantes, G2 ­ Bares e G3 ­ Supermercados do município de Sorocaba/SP, totalizando 33 amostras com e sem selo de proteção. Métodos ­ Foram realizadas a inoculação de todas as amostras em meios de cultura apropriados, analisando o nível de crescimento de cada uma e utilizando das provas bioquímicas especificas para identificação do microrganismo. Resultados ­ Das 30 amostras, excluídas as 3 amostras controle, apenas 5 sem o selo de proteção foram positivas, sendo que em três delas houve crescimento de bactérias Gram negativas e em duas houve o crescimento de bactérias Gram positivas. Conclusão ­ Com os resultados obtidos, foi possível concluir que a utilização do selo de proteção e a higienização anterior ao consumo são eficazes para evitar a contaminação bacteriana, pois em nenhuma dessas amostras houve crescimento de microrganismos

Objective ­ To determine the presence of microorganisms in the beer can, collecting samples from three different groups of markets, divided into: G1 - Street vendors, G2 - Bars and G3 - Supermarkets in the city of Sorocaba / SP, totaling 33 samples with and without protective seal. Methods ­ All samples were inoculated in appropriate culture media, analyzing the growth level of each one and using the specific biochemical tests to identify the microorganism. Results ­ Of the 30 samples, excluding the 3 control samples, only 5 without the protective seal were positive, in three of them there was growth of Gram negative bacteria and in two there was growth of Gram positive bacteria. Conclusion ­ With the results obtained, it was possible to conclude that the use of the protective seal and the cleaning prior to consumption are effective to avoid bacterial contamination, since in none of these samples there was growth of microorganisms

O produtor de cerveja caseira em Belo Horizonte: características do grupo e interfaces / The homebrewer in Belo Horizonte: group features and links with leisure studies

A produção de cerveja caseira é um fenômeno social que pode ser empiricamente observado e associado ao campo de Estudos do Lazer. Este texto apresenta e avança em relação aos resultados parciais da tese de doutorado intitulada "Da panela ao copo: a produção de cerveja como prática de lazer", e abordou aspectos sobre um grupo de cervejeiros caseiros de Belo Horizonte ­ MG e as interfaces desta prática com o lazer. Como estudo qualitativo com características etnográficas, foram realizadas entrevistas semiestruturadas, acompanhamento de brassagens e produção de cerveja em casa por um dos autores, com registro em diário de campo. Observou-se que os cervejeiros compõem um grupo social, majoritariamente masculino, culturalmente próximo, inserido no mercado de trabalho e que possuem em comum as variáveis tempo, espaço e dinheiro para vivenciar seu lazer.

Craft brewering is a social phenomenon that can be empirically observed and associated with the Leisure Studies. This paper presents and goes through to partial results of a doctoral thesis named "From the pot until the glass: brewering as leisure practice" and deal with aspects of a group of craft brewers in Belo Horizonte, city in Minas Gerais state, Brazil, such as the relationship of that practice with leisure. As a qualitative study with ethnographic characteristic, interviews has been made, participation in brewering sessions and craft brewering at home made by one of the authors, registered in a field journal. The brewers can be seen as a social group, mainly males, with a cultural approach, inserted in labor world and with common characteristics free time, space and financial resources for leisure living.

Análise físico-química de cervejas comerciais sem glúten / Gluten free commercial beer physical-chemical analysis

A determinação de importantes parâmetros de qualidade de cervejas foram realizados em duas cervejas comerciais sem glúten (A e B). Para a análise, as amostras foram degaseificadas em sonicador Desruptor de Célula Ultra-Sônico (UNIQUE) para posterior aferição de parâmetros físico-químicos. As análises foram realizadas em equipamento Anton Paar Beer analyzer do Instituto Federal do Rio de Janeiro. Ao final, seus resultados foram comparados com trabalhos da literatura com outras duas cervejas com glúten (C e D) em mesmo tipo de aparelho. Foram encontrados em média valores para as cervejas sem glúten inferiores a 26% para o álcool (%p/p), 8% para extrato real (%p/p), 22% para extrato original (%p/p) e 20% para grau real de fermentação (RDF %).

Development And Validation Of Uv-Visible Spectrophotometric Method For Determination Of Duloxetine

Objective: The aim of the present work was to develop and validate a simple UV spectroscopic method for the determination of duloxetine, which is a thiophene derivative and a selective neurotransmitter reuptake inhibitor for serotonin, norepinephrine, and to lesser degree dopamine. Methods: The UV Spectrophotometric analysis was performed using Shimadzu UV-1800 and Shimadzu UV-1700 spectrophotometer by using solvent system acetonitrile and water in the ratio of 8:2. Detection was performed at a wavelength of 290 nm. Method validation was carried out according to ICH Q2R1 guidelines by taking the parameters linearity, accuracy, precision, ruggedness, and robustness, LOD and LOQ. Results: The UV Spectrophotometric method was found linear in the range of 10-50 μg/ml. The method was rugged and robust with % relative standard deviation less than 2. The extraction recoveries were found to be higher than 99% in all experimental conditions. Conclusion: Based upon the performance characteristics, the proposed method was found accurate, precise and rapid and suitable for the determination of Duloxetine for routine analysis.

Novas dinâmicas de lazer: as fábricas de cerveja no Rio de Janeiro do século XIX (1856-1884) / New leisure dynamics: beer factories in 19th-century Rio de Janeiro (1856-1884) / Nuevas dinámicas de ocio: las fábricas de cerveza en el Rio de Janeiro del siglo XIX (1856-1884)

No Rio de Janeiro de meados do século XIX, percebe-se uma maior estruturação de um mercado de entretenimentos, relacionado, inclusive, à conformação de uma sociedade civil que se diversificava socioeconomicamente. Tendo em conta ampliar o olhar sobre essa dinâmica social, este estudo tem por objetivo discutir a experiência de um tipo de estabelecimento que articulava as "artes industriais" com a oferta de alternativas de diversão: fábricas de cerveja localizadas na região central da capital. Trata-se fundamentalmente de uma abordagem histórica da cidade a partir de um de seus divertimentos

In mid-19th-century Rio de Janeiro, an entertainment market emerged related to the establishment of a civil society that was diversifying socioeconomically. In order to broaden perspectives on that social dynamics, this study discusses the experience of one type of business that connected "industrial arts" with a supply of leisure alternatives: beer factories located in Rio's central area. It is a history of the city based on one of its leisure activities

En el Rio de Janeiro de mediados del siglo XIX, se observa una mayor estructuración de un mercado de entretenimiento, relacionado, incluso, a la formación de una sociedad civil que se diversificaba socioeconómicamente. Para extender la mirada sobre esa dinámica social, este estudio tiene el objetivo de discutir la experiencia de un tipo de establecimiento que articulaba las "artes industriales" con la oferta de alternativas de diversión: fábricas de cerveza situadas en la región central de la capital. Se trata básicamente de un abordaje histórico de la ciudad a partir de una de sus opciones de diversión

Intoxicação por etanol em bovinos alimentados com bagaço de malte acrescido de levedura de cerveja / Ethanol poisoning in cattle fed with malted barley waste with brewer's yeast

O presente trabalho descreve um surto de intoxicação por etanol que afetou um rebanho bovino de aptidão leiteira alimentado com o subproduto de cervejaria denominado bagaço de malte, resíduo úmido de cervejaria (RUC), resíduo de cevada maltada ou simplesmente "cevada". O surto iniciou cerca de 24 horas após ao fornecimento de uma nova partida do subproduto que apresentava odor alcoólico. Análise cromatográfica e microbiológica de amostra deste subproduto confirmou a presença de etanol e Saccharomyces spp., respectivamente, indicando a adição de outro subproduto de cervejaria, a levedura de cerveja ou levedo. Os principais sinais clínicos observados foram diarreia, salivação, andar cambaleante e decúbito. A morbidade foi de 12,2% (5/41) e mortalidade de 2,4% (1/41). Uma vaca que morreu após um curso clínico de 3 dias foi necropsiada. Não foram observadas lesões macroscópicas significativas, mas na histopatologia havia rumenite necrosupurativa aguda, multifocal, moderada, com colonização bacteriana e fúngica secundária, indicando acidose ruminal concomitante. Em análise cromatográfica de amostras de conteúdo ruminal e fígado deste bovino foram detectadas quantidades variáveis de etanol. Os dados do presente estudo indicam que a possibilidade de intoxicação por etanol deve ser considerada em bovinos com sinais neurológicos e digestivos alimentados com RUC quando a este acrescentado levedura de cerveja.(AU)

An outbreak of ethanol poisoning that affected a dairy cattle herd fed with the brewery by-product known as malt bagasse, wet brewery residue, malted barley waste or "barley". The outbreak began about 24 hours after a new product of the by-product was offered to cattle that had an alcoholic odor. Chromatographic and microbiological analysis of this by-product sample confirmed the presence of ethanol and Saccharomyces spp., respectively, indicating the addition of another by-product brewery, brewer's yeast or yeast. The main clinical signs observed were diarrhea, salivation, staggering gait and decubitus. Morbidity was 12.2% (5/41) and mortality was 2.4% (1/41). A cow that died after a 3-day of clinical course was necropsied. No significant macroscopic lesions were observed, but in the histopathology, there was acute, multifocal, moderate necrosupurative rumenitis with secondary bacterial and fungal colonization, indicating concomitant ruminal acidosis. In the chromatographic analysis of samples of rumen and liver contents of this bovine, variable amounts of ethanol were detected. The data from the present study indicate that the possibility of ethanol intoxication should be considered in cattle with neurological and digestive signs fed with RUC when added to brewer's yeast.(AU)

Development of a propidium monoazide-polymerase chain reaction assay for detection of viable Lactobacillus brevis in beer

ABSTRACT The spoilage of beer by bacteria is of great concern to the brewer as this can lead to turbidity and abnormal flavors. The polymerase chain reaction (PCR) method for detection of beer-spoilage bacteria is highly specific and provides results much faster than traditional microbiology techniques. However, one of the drawbacks is the inability to differentiate between live and dead cells. In this paper, the combination of propidium monoazide (PMA) pretreatment and conventional PCR had been described. The established PMA-PCR identified beer spoilage Lactobacillus brevis based not on their identity, but on the presence of horA gene which we show to be highly correlated with the ability of beer spoilage LAB to grow in beer. The results suggested that the use of 30 µg/mL or less of PMA did not inhibit the PCR amplification of DNA derived from viable L. brevis cells. The minimum amount of PMA to completely inhibit the PCR amplification of DNA derived from dead L. brevis cells was 2.0 µg/mL. The detection limit of PMA-PCR assay described here was found to be 10 colony forming units (CFU)/reaction for the horA gene. Moreover, the horA-specific PMA-PCR assays were subjected to 18 reference isolates, representing 100% specificity with no false positive amplification observed. Overall the use of horA-specific PMA-PCR allows for a substantial reduction in the time required for detection of potential beer spoilage L. brevis and efficiently differentiates between viable and nonviable cells.

Introduction of a synthetic Thermococcus-derived α-amlyase gene into barley genome for increased enzyme thermostability in grains

Background: The enzymes utilized in the process of beer production are generally sensitive to higher temperatures. About 60% of them are deactivated in drying the malt that limits the utilization of starting material in the fermentation process. Gene transfer from thermophilic bacteria is a promising tool for producing barley grains harboring thermotolerant enzymes. Results: Gene for α-amylase from hydrothermal Thermococcus, optimally active at 75­85°C and pH between 5.0 and 5.5, was adapted in silico to barley codon usage. The corresponding sequence was put under control of the endosperm-specific promoter 1Dx5 and after synthesis and cloning transferred into barley by biolistics. In addition to model cultivar Golden Promise we transformed three Slovak barley cultivars Pribina, Levan and Nitran, and transgenic plants were obtained. Expression of the ~50 kDa active recombinant enzyme in grains of cvs. Pribina and Nitran resulted in retaining up to 9.39% of enzyme activity upon heating to 75°C, which is more than 4 times higher compared to non-transgenic controls. In the model cv. Golden Promise the grain α-amylase activity upon heating was above 9% either, however, the effects of the introduced enzyme were less pronounced (only 1.22 fold difference compared with non-transgenic barley). Conclusions: Expression of the synthetic gene in barley enhanced the residual α-amylase activity in grains at high temperatures.

Advances in anti-staling brewer's yeast / 生物工程学报

Brewer's yeast is crucial in beer fermentation, mainly beer flavor diversity and stability. Beer flavor stability is one of the most influential beer quality aspects, and screening or breeding brewer's yeast with enhanced anti-staling capacity will be an effective solution. In recent decades, with the progress of genetic engineering and detailed description of brewer's yeast genome, great efforts have been made to improve brewer's yeast. This review highlights recent advances in classical and genetic engineering improvement of yeasts to produce more antioxidant compounds or less beer aging substances and precursors. Therein, improvement targets, evaluation methods and development strategies of anti-staling brewer's yeast are also discussed. Furthermore, hotspot and future trend of anti-staling yeast strain development are also proposed.

Thyreophagus entomophagus breeding in beer yeast powder / 中国血吸虫病防治杂志

Objective To separate and identify Thyreophagus entomophagus from beer yeast powder and observe its morpho?logical characteristics. Methods The beer yeast powder was collected from the scum after fermentation of the beer material, the mites in it were separated and made into slide specimens,and then they were identified and observed for the morphological characteristics under an optical microscope. Results The mites separated from the beer yeast powder were identified as female Thyreophagus entomophagus. Under the optical microscope,the bodies of the mites were long and narrow,which showed an oval shape,the gnathosoma was wide,the epidermis was colorless but lustrous,the external vertical seta,internal scapular seta,in?ner humerals,anterior lateral seta,and dorsal body setae were all absent,the bristles on the back of the body were relatively long,and all the feet were thick and strong. Conclusion Thyreophagus entomophagus can breed in the beer yeast powder,and therefore,the powder should be stored properly to avoid the contamination caused by the mites.

Effect of alcoholic beverages on progeny and reproduction of mice

ABSTRACT Alcohol is the most commonly consumed substance in the world. The objective of this study was to evaluate the influence of alcoholic beverages on male reproduction and possible alterations in their offspring. The mice were divided into 4 groups: beer, wine, cachaça (a type of sugarcane rum), with ethanol concentrations of 1.9 g/kg, and control group treated with PBS. The treatment period was 35 days. The animals which received cachaça, demonstrated significant weight loss in the testes and epididymis. The alcoholic beverages promoted significant testosterone level and fertilization index diminution, and morphological alterations in the spermatozoa. The beer group presented decreased implantation sites and a high frequency of dominant lethal. The number of reabsorptions in the wine group was increased. The fermented beverages presented higher potential to induce visceral malformations, while the cachaça caused fetal skeletal malformations. The cachaça treated group presented a negative impact on semen quality and fertilization potential. The treatment with different alcoholic beverages, during spermatogenesis, demonstrated contrasting degrees of induction of toxic effects, interfering in a general aspect in male reproductive performance, fetal viability during intrauterine life, and birth defects. From the data, it is possible to infer that the distillated beverage caused more harmful effects to reproduction in this study.

Biosorption of anionic textile dyes from aqueous solution by yeast slurry from brewery

ABSTRACT This study investigated the biosorption of the anionic textile dyes: Reactive Red 239 (RR239), Reactive Black B (RBB) and Direct Blue 85 (DB85) according to pH, biomass dosage, contact time and dye concentration onto waste beer yeast slurry. The kinetics and isotherm of the removal of dyes were also studied. The equilibrium of biosorption reaction was reached after 30 min for the reactive dyes and after 60 min for the direct dye. Optimum decolorization was observed at pH 2 and 0.63 g/L of biomass dosage. The kinetic data of the three dyes were better described by the pseudo second-order model. The adsorption process followed the Langmuir isotherm model and the biosorption capacity being estimated to be 152.9, 162.7 and 139.2 mg/g for RR239, RBB and DB85, respectively. Our findings indicated that the waste beer yeast slurry was an attractive low-cost biosorbent for the removal of anionic textile dyes from aqueous solution.