Differentiation of brewing yeast strains by pyrolysis mass spectrometry and Fourier transform infrared spectroscopy
Article first published online: 4 DEC 1998
Copyright © 1998 John Wiley & Sons, Ltd.
Volume 14, Issue 10, pages 885–893, July 1998
How to Cite
Timmins, É. M., Quain, D. E. and Goodacre, R. (1998), Differentiation of brewing yeast strains by pyrolysis mass spectrometry and Fourier transform infrared spectroscopy. Yeast, 14: 885–893. doi: 10.1002/(SICI)1097-0061(199807)14:10<885::AID-YEA286>3.0.CO;2-G
- Issue published online: 4 DEC 1998
- Article first published online: 4 DEC 1998
- Manuscript Accepted: 25 FEB 1998
- Manuscript Received: 24 SEP 1997
- Welcome Trust. Grant Number: 042615/Z/94/Z
- pyrolysis mass spectrometry;
- Fourier tranform infrared spectroscopy;
- quality assurance
Two rapid spectroscopic approaches for whole-organism fingerprinting—pyrolysis mass spectrometry (PyMS) and Fourier transform infrared spectroscopy (FT-IR)—were used to analyse 22 production brewery Saccharomyces cerevisiae strains. Multivariate discriminant analysis of the spectral data was then performed to observe relationships between the 22 isolates. Upon visual inspection of the cluster analyses, similar differentiation of the strains was observed for both approaches. Moreover, these phenetic classifications were found to be very similar to those previously obtained using genotypic studies of the same brewing yeasts. Both spectroscopic techniques are rapid (typically 2 min for PyMS and 10 s for FT-IR) and were shown to be capable of the successful discrimination of both ale and lager yeasts. We believe that these whole-organism fingerprinting methods could find application in brewery quality control laboratories. © 1998 John Wiley & Sons, Ltd.