Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 404

Table 16.23 Some national and private sources of pure strains of microorganisms

Depository Country Address

ATCC (American Type Culture
Collection)

USA www.atcc.org

AWRI (The Australian Wine
Research Institute)

Australia www.awri.com.au

BLWG (Bayerische
Landesanstalt für Weinbau und
Gartenbau)

Germany www.lwg.bayern.de

CIRM (Centre Internationale de
Ressources Microbiennes)

France www.inra.fr

CRBIP (Labatt Cultural
Collection)

Canada Labatt Brewing Co. Ltd, 150 Simcox

St, London, Ontario N64 4M3

KCTC (Korean Collection for
Type Cultures)

South Korea www.brc.re.kr

Korea Biological Resource Center, 125
Beonji, Yuseong-gu, Daejeon 305-333,
Republic of Korea

Lallemand Yeast Culture
Collection

Canada Lallemand Yeast Inc., 1620 Prefontaine,

Montreal H1N 2N8

NCIMB (National Collection of
Food and Marine Bacteria)

UK www.ncimb.com

NCYC (National Collection of
Yeast Cultures) (Institute of
Food Research)

UK www.ifr.ac.uk

RIBM (Research Institute of
Brewing and Malting)

Czech
Republic

www.beerresearch.cz

VKM (All-Russian Collection of
Microorganisms)

Russia www.vkm.ru

Note: Most of these institutes and companies act as depositories, as well as being suppliers of pure
microbial cultures. Some such as NCYC can supply bulk pitching yeasts and many offer other
services, such as analysis, identifi cation and advice.

￿ ￿ ￿ ￿ ￿

and Lactobacillus spp. mixtures) (Table 16.23) during or after alcoholic fermentation
to promote malolactic fermentation, which not only decreases acidity, but also
confers extra fl avour complexity (McKay et al. 2011h).
The majority of fermentation aids (yeast foods that give a healthier, more rapid
fermentation by supplying a range of nutrients) (e.g. diammonium phosphate and
thiamine) are likely to be of synthetic origin. However, in brewing, yeast extract
can be added to boiled and cooled wort (Le Van et al. 2001), and ale yeast (such
as Servomyces of Lallemand) can be added at the boiling stage to add extra
nutrients to the wort. Likewise, there are autolysed yeast preparations, such as
Bioferm® (Lesaffre-Springer). The most popular nutrients in winemaking in the
EU are diammonium phosphate and thiamine, although a number of other yeast
foods (such as autolysed yeast) are permitted.