Diastaticus testing

The role of Diastaticus in brewing

Unlike typical brewing yeasts, Diastaticus can produce a glucoamylase enzyme. This enzyme enables the breakdown of complex carbohydrates such as starch and oligosaccharides to simple fermentable sugars which results in secondary fermentation in package and spoilage of the beer.

Issues caused by Diastaticus

When contamination in beer occurs, in can cause:

• Over-attenuation: Diastaticus can break down and ferment complex sugars left unfermented by traditional yeasts, leading to higher-than-expected alcohol content.
• Exploding packaging: secondary fermentation in packaged beer can lead to excess carbonation causing the can or bottle to explode, potentially causing harm to people who handle the product, including consumers. Product recalls are necessary to minimise harm and can cause reputational damage to a brand.
• Off-flavours: the yeast can produce undesirable flavours, spoiling the taste of the beer.

Managing Diastaticus

Due to its robust fermentation capabilities, detecting and managing Diastaticus is crucial for brewers. Contamination can be controlled by:

• Rigorous cleaning and sanitation: implement strict hygiene protocols to prevent contamination from brewing equipment and the environment.
• Regular testing: utilise microbiological tests to detect the presence of Diastaticus in brewing yeast and finished beer.
• Control measures: consider using brewing yeast strains that do not produce glucoamylase or apply specific inhibitors to manage Diastaticus activity.

Diastaticus testing

Affinity Labs offers a PCR-based method to detect the presence of Diastaticus in packaged and unfinished beers. Testing will detect the presence of DNA sequences that are highly specific to diastatic yeast, with results obtained within hours of commencing analysis.

Our methodology has been developed and extensively tested to be applicable to a wide range of beer styles, ferment samples and finished beers. The limit of detection of this analysis is 50 cells/mL. Testing is applicable to ferment, brite tank and finished beer samples. Samples can be tested as part of regular routine analysis or if Diastaticus is suspected.

Worried about the presence of diastatic yeast in your brewery? Use the enquiry form to ask us about a diastatic yeast audit of your facilities.