Alfred Jorgensen Laboratory   Brewing Yeast Capabilities
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Alfred Jorgensen Laboratory Brewing Yeast Capabilities

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Overview of the activities of the Alfred Jorgensen Laboratory

Overview of the activities of the Alfred Jorgensen Laboratory

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  • 1. Brewing yeast capabilities
    Dr Bill Simpson
    The Alfred Jørgensen Laboratory
  • 2.
    • Business overview
    • 3. Yeast activities and competences
    • 4. Our yeast collection
    • 5. Yeast storage capabilities
    • 6. Yeast supply capabilities
    • 7. Yeast selection capabilities
    • 8. Trial fermentation capabilities
    • 9. Analysis capabilities
    • 10. Product and process development
    • 11. Management, staff and quality systems
    overview
  • 12. The Alfred Jørgensen Laboratory
    • Located in Copenhagen, Denmark
    • 13. Facilities include yeast storage facility, dried yeast culture production plant, liquid yeast production laboratory, yeast testing laboratory
    • 14. Facility founded by Alfred Jorgensen in 1891
    • 15. Been supplying breweries with pure culture yeast for almost 130 years
    • 16. Purchased by Cara Technology in 2009
    background
  • 17. Our vision
    We aim to establish the world’s most useful collection of validated, proven commercial strains of brewing yeast, housed within world-class facilities, and supported by world-class analysis techniques and specialist staff
    background
  • 18. Yeast activities and competencies
    • Approximately 200 brewery customers in more than 70 countries
    • 19. Services include
    • 20. Secure storage of yeast
    • 21. Assured yeast supply
    • 22. Yeast strain selection
    • 23. Yeast strain improvement
    • 24. Product and process prototyping
    • 25. Both UK and Danish operations are accredited to BS EN ISO 9001:2008
    yeast activities and competences
  • 26. Our yeast collection
    • Largest collection of production brewing yeasts in the world
    • 27. Almost 850 yeast strains (mostly lager yeast, though some ale and wheat beer yeasts)
    • 28. All stored in liquid nitrogen at -196oC
    • 29. Continuously supplied to breweries for almost 130 years
    yeast collection
  • 30. Our yeast collection
    • Detailed fermentation information available on about 200 of the strains
    • 31. Strain key describes important properties
    yeast collection
  • 32. Collection highlights
    • Unusual flavour production, eg very high isoamyl acetate production
    • 33. Unusual sedimentary characteristics, eg ‘dust’ yeasts
    • 34. Unusual attenuation properties, both low and high degrees of attenuation
    • 35. High rate of attenuation
    • 36. Exceptionally good beer filtration performance
    • 37. Strains suited to production of low- and non-alcoholic beers
    • 38. Strains associated with low levels of beer loss or extract loss
    yeast collection
  • 39. Yeast storage
    • Store approximately 100 yeast strains on behalf of customers
    • 40. Held either for archiving purposes or for routine supply
    • 41. Liquid nitrogen on a minimum of two sites
    • 42. Electrical freezer storage as additional back-up in Copenhagen
    yeast storage
  • 43. Assured yeast supply
    • We supply yeast cultures in three forms:
    • 44. Slopes (slants)
    • 45. Liquid cultures (various volumes)
    • 46. Ultra-pure dried yeast (50 g)
    • 47. All cultures are quality assured prior to dispatch
    yeast supply
  • 48. Typical supply contract
    • Yeast supplied six times per year - four slopes per brewery per shipment - 24 slopes per brewery per year
    • 49. All cultures are quality assured prior to dispatch
    • 50. Cell- and colony-morphology
    • 51. Carbohydrate utilization
    • 52. Growth temperature
    • 53. PAD gene activity
    • 54. Flocculation
    • 55. Multiplex PCR DNA fingerprinting
    • 56. Checks for contaminant microorganisms
    • 57. Only cultures which have passed all tests are released to brewery customers
    • 58. Phytosanitary Certificates and Certificates of Origin provided on request
    yeast supply
  • 59. Yeast strain selection
    Two approaches
    Select candidate yeasts with the desired traits from within our own collection
    Select clones and variants from within the customer’s existing yeast culture, eg
    • Consistent colony morphology on indicator media
    • 60. Increased or reduced flocculation
    • 61. Higher ethanol tolerance
    • 62. Improved flavour (esters, sulphurs etc)
    • 63. Improved flavour stability (SO2)
    yeast selection and improvement
  • 64. Yeast strain improvement
    We occasionally use additional techniques to increase our chances of success
    Single cell isolation by micromanipulation
    Mutation with physical or chemical agents
    Rare mating
    yeast selection and improvement
  • 65. Yeast strain selection and improvement outputs
    Culture purity is key
    • Phenotypic purity
    • 66. Colony type
    • 67. Fermentation behaviour
    • 68. Flocculation behaviour
    • 69. Flavour formation
    • 70. Genotypic purity
    • 71. Fingerprinting of chromosomal DNA
    yeast selection and improvement
  • 72. Trial fermentations
    • We have the capability to perform trial fermentations at several scales
    • 73. 10 ml McCartney tubes
    • 74. 500 ml Schott bottles
    • 75. 1 litre AJL tall tubes
    • 76. 1.5 litre flasks
    • 77. 5 litre buckets
    • 78. 10 litre stirred Carlsberg flasks
    • 79. 1 hl lab-scale CCVs
    • 80. Through partner organizations we can scale up to ‘laboratory’ pilot scale or ‘commercial’ pilot scale
    yeast selection and improvement
  • 81. Yeast analysis capability
    • We have yeast analysis labs in Leatherhead and Copenhagen
    • 82. Various microbiological (phenotypic) tests
    • 83. Multiplex PCR DNA fingerprinting
    analysis
  • 84. Chemical analysis capability
    • Our analysis lab is based in our Leatherhead facility
    • 85. SPME-GC-MS
    • 86. Headspace GC
    • 87. SCABA and other wet chemistry equipment
    • 88. We have a network of partner laboratories to supplement our in-house capabilities
    • 89. Analytes include: basic physical parameters, higher alcohols and esters, volatile sulphur compounds, anions and cationsetc
    analysis
  • 90. Sensory analysis capability
    • We have a well-trained expert taste panel which is capable of
    • 91. Quality assessment
    • 92. Identification of non-conformances
    • 93. Detailed descriptive profiling
    • 94. Visual profiling
    analysis
    • Browser-based sensory software about to be implemented in our new taste room
  • Drivers of differentiation
    product and process development
  • 110. Primary influences of yeast on beer composition
    product and process development
  • 116. Beer flavours whose levels are increased or decreased by yeast
    Smoky
    ‘Yeast bite’
    Acetaldehyde
    Acetic
    Diacetyl
    Worty
    Caprylic
    product and process development
    Sweet
    Isovaleric
    Leathery
    Grapefruit
    Burnt rubber
    Isoamyl acetate
    Astringent
    Ethyl hexanoate
    Woody
    H2S
    Floral
    Butyric
    Ethyl acetate
    Ethyl butyrate
    Caramel
    Methional
    Phenolic (4-VG)
    Grainy
    Rotten vegetable
    Citrus
    Bitter
    Malty
    Solvent alcoholic
    Mercaptan
    Musty
    Metallic
    Indole
    Honey
    DMS
  • 117. The brand flavour specification
    product and process development
    Critical
    Important
    Tolerable
  • 118. Target brand profile for a new pale lager beer
    product and process development
  • 119. Process constraints for a new pale lager beer
    product and process development
  • 120. Product and process development
    Production brews
    Develop a detailed understanding of current brands and processes
    Carry out brewery trials – review - revise
    product and process development
    Identify changes needed to current production process and bill of materials to make the new product
    Propagate yeast for trials
    Develop a detailed specification for the new product
    Identify suitable yeast strains for producing the new product
    Select the best yeast strain in laboratory trials
  • 121. Management, staff and quality systems
    • Seven of our 22 staff directly service our yeast business
    • 122. Good mix of experience – all well trained and qualified
    • 123. Leatherhead operation accredited to Investor in People (IiP) standard since 2001
    • 124. All operations accredited to ISO 9001:2008
    • 125. HACCP implemented throughout
    • 126. Disaster recovery systems in place and regularly tested
    management, staff and quality systems
  • 127. Summary
    • Facilities and processes in place and well established for supporting product and process development through exploitation of brewing yeast
    • 128. Specialist teams in UK and Denmark
    • 129. Good track record of developing profitable new products and processes, and modifying existing ones on time and within budget
    summary
  • 130. Contact details
    Cara Technology Limited
    Leatherhead Enterprise Centre
    Randalls Road
    Leatherhead
    Surrey
    KT22 7RY
    UK
    Tel +44 1372 822218 Fax +44 1372 821599
    www.cara-online.com bill.simpson@cara-online.com