Brewer's Yeast Research Articles

Evaluating different additive levels of yeast, Saccharomyces cerevisiae, on the growth and production performances of a hybrid of two populations of Egyptian African catfish, Clarias gariepinus

A breeding and feeding experiment was undertaken to study the performances of the hybrid of two Egyptian populations of African catfish Clarias gariepinus, El-Manzalah catfish (MCF) characterized by the tolerance against poor water quality and the ease to be farmed in captivity and El-Qanater catfish (QCF) characterized by rapid growth and high quality flesh. Crosses of these two populations (MCF♀ × QCF♂) were carried out in El-Gamalia hatchery, El-Manzalah, Egypt, during spring. When the mean body weight of African catfish hybrid fingerlings has reached 24.34 ± 1.38 g (mean ± SD) they were transferred to cages (112 m 3) with a stocking density of 50 fish/m 3 suspended in lake El-Manzalah. Fish were fed a formulated diet containing approximately 31% (analyzed value) crude protein and cultured for 214 days. Four levels of dried brewer's yeast, Saccharomyces cerevisiae, (DY) were used as feed additives at levels of 0.0, 1.0, 1.5 and 2.0% in diets. Results showed that, adding high level of DY, 2%, recorded highest final body weight (913.26 g), growth rate (4.72 g/fish/day), total production (47.5 kg/m 3) and profit per cage (52.21%) after 186 days. The study demonstrates that DY inclusion in the feeds of hybrid cat fish was significant. However, finding the optimal inclusion level of DY still needs more investigation of higher DY levels than 2%. The overall data of the present study has confirmed that catfish hybrid showed better parameters than the parents in respect of growth rate, survival percentage and feed efficiency. Moreover, hybrid catfish had a significantly highest production, 47.5 kg/m 3.

Identification of regulatory elements in the AGT1 promoter of ale and lager strains of brewer's yeast

Agt1 is an interesting α-glucoside transporter for the brewing industry, as it efficiently transports maltotriose, a sugar often remaining partly unused during beer fermentation. It has been shown that on maltose the expression level of AGT1 is much higher in ale strains than in lager strains, and that glucose represses the expression, particularly in the ale strains. In the present study the regulatory elements of the AGT1 promoter of one ale and two lager strains were identified by computational methods. Promoter regions up to 1.9 kbp upstream of the AGT1 gene were sequenced from the three brewer's yeast strains and the laboratory yeast strain CEN.PK-1D. The promoter sequence of the laboratory strain was identical to the AGT1 promoter of strain S288c of the Saccharomyces Genome Database, whereas the promoter sequences of the industrial strains diverged markedly from the S288c strain. The AGT1 promoter regions of the ale and lager strains were for the most part identical to each other, except for one 22 bp deletion and two 94 and 95 bp insertions in the ale strain. Computational analyses of promoter elements revealed that the promoter sequences contained several Mig1- and MAL-activator binding sites, as was expected. However, some of the Mig1 and MAL-activator binding sites were located on the two insertions of the ale strain, and thus offered a plausible explanation for the different expression pattern of the AGT1 gene in the ale strains. Accordingly, functional analysis of A60 ale and A15 lager strain AGT1 promoters fused to GFP (encoding the green fluorescent protein) showed a significant difference in the ability of these two promoters to drive GFP expression. Under the control of the AGT1 promoter of the ale strain the emergence of GFP was strongly induced by maltose, whereas only a low level of GFP was detected with the construct carrying the AGT1 promoter of the lager strain. Thus, the extra MAL-activator binding element, present in the AGT1 promoter of the ale strain, appears to be necessary to reach a high level of induction by maltose. Both AGT1 promoters were repressed by glucose but their derepression was different, possibly due to a distinct distribution of Mig1 elements in these two promoters.

Intestinal Growth and Development of Weanling Pigs in Response to Dietary Supplementation of Antibiotics, Phytogenic Products and Brewer's Yeast plus Bacillus Spores

A total of 96 crossbred weanling barrows aged 21 days were randomly allocated to 32 pens of a new nursery to investigate the effects of antibiotics, phytogenics, and probiotics on intestinal growth and development. The animals were fed a set of three-phase basal diets containing 0.3% zinc oxide (CON) or the basal diets supplemented with 353 ppm of a combination of tiamulin, neomycin, chlortetracycline, and oxytetracycline (ANTI), 75 ppm triterpenoid saponin plus 150 ppm mixed saccharides (HERB; Sacchapin<TEX>$^{(R)}$</TEX>), or <TEX>$1{\times}10^7$</TEX> brewer's yeasts plus <TEX>$8{\times}10^7$</TEX> spores of each of Bacillus licheniformis and Bacillus subtilis per kilogram feed (PROBIO; Yeasture Plus 2B<TEX>$^{(R)}$</TEX>) for five weeks. Thirty-two pigs representing as many pens were slaughtered at the end of the feeding trial, after which morphological measures and digestive enzyme activities of intestinal mucosa were determined. Weight gain and gain:feed of the pigs were not affected by the dietary treatments (TRT) during the overall feeding trial. Total intestinal length was greater in PROBIO than in ANTI (P<0.05). Wet mucosa weight of the duodenum was not affected by TRT. However, jejunal mucosa weight was greater in PROBIO than in any other group sum of mucosa weights of the duodenum and jejunum was greater (P<0.05) in PROBIO than in ANTI and HERB. The height and width of duodenal villus were not affected by TRT, but crypt depth decreased (P<0.05) in response to HERB and PROBIO vs CON. Specific activities of alkaline phosphatase, sucrase, maltase, lactase, and leucine aminopeptidase in the duodenum and jejunum were not changed by TRT. In conclusion, results suggest that the present dietary treatments have no effects on growth performance of weanling pigs and that of PROBIO enhances intestinal growth and development under a clean experimental setting.

Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer’s yeast strain

Genetic engineering is widely used to meliorate biological characteristics of industrial brewing yeast. But how to solve multiple problems at one time has become the bottle neck in the genetic modifications of industrial yeast strains. In a newly constructed strain TYRL21, dextranase gene was expressed in addition of α-amylase to make up α-amylase's shortcoming which can only hydrolyze α-1,4-glycosidic bond. Meanwhile, 18s rDNA repeated sequence was used as the homologous sequence for an effective and stable expression of LSD1 gene. As a result, TYRL21 consumed about twice much starch than the host strain. Moreover TYRL21 speeded up the fermentation which achieved the maximum cell number only within 3days during EBC tube fermentation. Besides, flavor evaluation comparing TYRL21 and wild type brewing strain Y31 also confirmed TYRL21's better performances regarding its better saccharides utilization (83% less in residual saccharides), less off-flavor compounds (57% less in diacetyl, 39% less in acetaldehyde, 67% less in pentanedione), and improved stability index (increased by 49%) which correlated with sensory evaluation of final beer product.

Beneficial effect of chromium supplementation on glucose, HbA 1C and lipid variables in individuals with newly onset type-2 diabetes

Project Chromium is an essential nutrient involved in normal carbohydrate and lipid metabolism. It influences glucose metabolism by potentiating the action as taking part in insulin signal amplification mechanism. A placebo-controlled single blind, prospective study was carried out to investigate the effect of chromium supplementation on blood glucose, HbA 1C and lipid profile in newly onset patients with type-2 diabetes. Procedure Total 40 newly onset type-2 diabetics were selected and after 1 month stabilization further randomly divided into two groups viz. study group and placebo group. The study group received 9 g brewer's yeast (42 μg Cr) daily and the other placebo group received yeast devoid of chromium for 3 months. Subjects were instructed not to change their normal eating and living habits. Fasting blood glucose, HbA 1C and lipid profile were analyzed at beginning and completion of the study. Results Results revealed that fasting blood glucose level significantly reduced in the subjects consuming yeast supplemented with chromium (197.65 ± 6.68 to 103.68 ± 6.64 mg/dL; p < 0.001). HbA 1C values improved significantly from 9.51 ± 0.26% to 6.86 ± 0.28%; p < 0.001 indicating better glycaemic control. In experimental group total cholesterol, TG and LDL levels were also significantly reduced from 199.66 ± 3.11 to 189.26 ± 3.01 mg/dL; p < 0.02, 144.94 ± 8.31 to 126.01 ± 8.26; p < 0.05 and 119.19 ± 1.71 to 99.58 ± 1.10; p < 0.001 respectively. Conclusions These data demonstrate beneficial effect of chromium supplementation on glycaemic control and lipid variables in subjects with newly onset type-2 diabetes.

Characterization of xanthan gum produced from sugar cane broth

Xanthan gum was produced by Xanthomonas campestris pv. campestris NRRL B-1459 using diluted sugar cane broth in experiments that lasted 24h. The components used were in g/L: 27.0 sucrose; 2.0 Brewer's yeast; and 0.8 NH4NO3. The mixture was fermented at 750rpm and 0.35vvm. These conditions produced xanthan gum with the desired molecular weight and total sugar content, which were 4.2×106Da and 85.3%, respectively. The sugar consisted of 43% glucose, 32% mannose and 24% glucuronic acid in a 1.79:1.33:1 ratio. The xanthan gum produced by this method was confirmed by comparing the infrared spectrum of commercial xanthan gum with the infrared spectrum of the xanthan gum produced using this method. The infrared spectra were very similar, which confirmed the identity the xanthan gum produced using our method. The xanthan gum was also evaluated using Proton Nuclear Magnetic Resonance (1H NMR).

The effects of dietary inactive brewer's yeast Saccharomyces cerevisiae var. ellipsoideus on the growth, physiological responses and gut microbiota of juvenile beluga ( Huso huso)

A study was conducted to assess the effects of dietary commercial inactive brewer's yeast Saccharomyces cerevisiae var. ellipsoideus on the growth performance, survival rate, haematology, serum biochemical parameters and the intestinal microbiota of juvenile beluga sturgeon ( Huso huso). Beluga juveniles (11.44 ± 0.56 g) were randomly allocated into 9 oval tanks (350 L) at a density of 35 fish per tank and triplicate groups were fed either a basal control diet (0% yeast) or the basal diet supplemented with yeast (at 1 or 2%). After 6 weeks of feeding on the experimental diets, growth factors (final weight, specific growth rate (SGR) and feed conversion ratio (FCR)), survival rate, haematological parameters and serum metabolic products (cholesterol, glucose and total protein) were measured. Additionally, autochthonous culturable haeterotrophic bacteria and lactic acid bacteria (LAB) levels were determined by culture based methods. The results indicate that dietary supplementation of 2% S. cerevisiae var. ellipsoideus significantly improved final weight, weight gain, SGR and FCR compared to the control treatment ( P < 0.05). However survival rate, haematological parameters and serum biochemical parameters were not significantly affected by dietary yeast ( P > 0.05). Although the total autochthonous intestinal heterotrophic bacterial counts were not affected by dietary treatment ( P > 0.05), autochthonous LAB levels were significantly elevated in fish fed 2% dietary yeast ( P < 0.05). These results indicate that inactive S. cerevisiae var. ellipsoideus improves growth performance and modulates intestinal microbiota of beluga sturgeon without detrimentally impacting the basic haematological parameters assessed. Thus, we suggest that low level brewer's yeast may be used as a growth promoter for juvenile beluga sturgeon.

The influence of fermentation conditions and recycling on the phospholipid and fatty acid composition of the brewer’s yeast plasma membranes

Phospholipid (PL) and fatty acid (FA) compositions of the plasma membrane (PM), as well as the FA composition of the PM phosphatidylcholine (PtdCho) and phosphatidylethanolamine (PtdEtn) in the pure culture (zero generation) and the first three recycled generations of the bottom-fermenting brewer's yeast, have been determined. The PL composition differed markedly among the generations; in the zero generation, phosphatidylinositol (PtdIns) was the main PL, accounting for 27% of total PLs, followed by phosphatidic acid and PtdCho. In all recycled generations, the main PL was PtdCho with a marked increase in the first generation compared with the zero (32% and 20%, respectively), followed by PtdIns in the first and second generations. In the FA composition of the PM, 22 FAs were identified, ranging from C(10) to C(26). The compositions of the PM FAs, as well as those of PtdCho and PtdEtn, were characterised by a high preponderance of C(16) acids. Saturated FAs prevailed in the zero generation, whilst unsaturated prevailed in the first and second generation. Although the profiles of FAs in PtdCho and PtdEtn were similar, some marked differences were observed, pointing out to their specific functions in the regulation of membrane properties.

Revealing the beneficial effect of protease supplementation to high gravity beer fermentations using "-omics" techniques

BackgroundAddition of sugar syrups to the basic wort is a popular technique to achieve higher gravity in beer fermentations, but it results in dilution of the free amino nitrogen (FAN) content in the medium. The multicomponent protease enzyme Flavourzyme has beneficial effect on the brewer's yeast fermentation performance during high gravity fermentations as it increases the initial FAN value and results in higher FAN uptake, higher specific growth rate, higher ethanol yield and improved flavour profile.ResultsIn the present study, transcriptome and metabolome analysis were used to elucidate the effect on the addition of the multicomponent protease enzyme Flavourzyme and its influence on the metabolism of the brewer's yeast strain Weihenstephan 34/70. The study underlines the importance of sufficient nitrogen availability during the course of beer fermentation. The applied metabolome and transcriptome analysis allowed mapping the effect of the wort sugar composition on the nitrogen uptake.ConclusionBoth the transcriptome and the metabolome analysis revealed that there is a significantly higher impact of protease addition for maltose syrup supplemented fermentations, while addition of glucose syrup to increase the gravity in the wort resulted in increased glucose repression that lead to inhibition of amino acid uptake and hereby inhibited the effect of the protease addition.

Urinary cytokines comparison between mice with experimentally induced nephrotic syndrome versus those with experimentally induced pyrexia

IntroductionNephrotic syndrome (NS) relapses are common in children and are diagnosed and treated before the development of oedema, when urine testing shows proteinuria 3+ on >3 consecutive days. However, febrile...

Copper Biosorption on Magnetically Modified Yeast Cells Under Magnetic Field

Brewer's yeast (bottom yeast, Saccharomyces cerevisiae subsp. uvarum) cells were magnetically modified using water-based magnetic fluid stabilized perchloric acid. The magnetically modified yeast cells were characterized by scanning electron microscopy (SEM). Cu2+ biosorption properties of magnetically modified yeast cells from synthetic solutions were utilized in a continuous magnetic system. The Cu2+ ion-binding capacity decreased drastically with the increase of the flow rate. The maximum Cu2+ biosorption capacity was obtained to be 1.2 mmol/g at 25°C. Biosorption of Cu2+ increased with increasing pH and then reached almost a plateau value around pH 4.0. The yeast biomass can be easily regenerated by 0.1 M HNO3 with higher effectiveness. Biosorption of heavy metal ions from artificial wastewater was also studied. The biosorption capacities are 0.92 mmol/g for Cu2+, 0.52 mmol/g for Hg2+, and 0.28 mmol/g for Ni2+. Magnetically-modified yeast cells exhibits the following metal ion-affinity sequence: Cu2+ > Hg2+ > Ni2+.

Hypoglycaemic action of stevioside and a barley and brewer’s yeast based preparation in the experimental model on mice

The aim of this study was to investigate influence of the preparation based on barley and brewer's yeast extracts with chromium (BBCr) and stevioside (S) on fasting glycaemia and glycaemia in mice after glucose, adrenalin and alloxan application. The animals were divided into three groups: glucose 500 mgkg(-1) (I); adrenalin 0.2 mgkg(-1)(II) and alloxan 100 mg kg(-1) (III) and into subgroups according to the substance they received: stevioside 20 mg kg(-1) (I-S, II-S, III-S); BBCr 750 mg kg(-1)(I-BBCr, II-BBCr, III-BBCr) and saline 1 ml/100g (III-placebo). Glycaemia was measured before and after 7-day treatment with stevioside or BBCr in the following conditions: fasting, 30 min after glucose load (I) or 45 min after adrenaline load (II). In group III glycaemia was measured before and after 12-day treatment with S, BBCr or placebo and alloxan application (7th, 8th and 10th days of treatment ). BBCr significantly reduced fasting glycaemia in I and II groups and glycaemia values after the glucose load (I-BBCr: 9.20 ± 0.61 vs. 7.42 ± 0.59 mmol/L, p = 0.01). Stevioside significantly reduced glycaemia after the adrenalin load (II-S: 13.45 ± 0.71 vs. 11.65 ± 1.19 mmol/L; p = 0.03). In the III-BBCr glycaemia values did not indicate the development of alloxan-induced diabetes and were significantly lower than in the III-placebo (8.6 ± 3.16 vs. 18.8 ± 5.53 mmol/L; p < 0.05). In conclusion, BBCr caused a significant decrease of fasting glycaemia, significant reduction of glycaemia after glucose load and prevented onset of alloxan-induced diabetes. Stevioside caused the decrease of adrenalin-induced hyperglycaemia.

Glucose Tolerance and Antioxidant Activity of Spent Brewer's Yeast Hydrolysate with a High Content of Cyclo‐His‐Pro (CHP)

To elevate the Cyclo-His-Pro (CHP) content in yeast, the yeast hydrolysate that was obtained from enzymatic hydrolysis was subjected to various treatments. Flavourzyme-treated hydrolysate showed the highest CHP content (674.0 μg/g) among the various proteases treatments. Ultrafiltration was selected as the best method for concentrating CHP in yeast hydrolysate, based on the yields and CHP contents. In addition, we evaluated the radical scavenge and glucose tolerance of yeast hydrolysate with a high content of CHP. Yeast hydrolysate showed intense scavenging abilities of both 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals. The IC(50) values of yeast hydrolysate on DPPH and ABTS radicals were 1.9 and 0.9 mg/mL, respectively. There were significant differences in glucose level between the diabetes-control and yeast hydrolysate group at 30, 60, 90, and 120 min after injection in a type 1 diabetes model (P < 0.01). Also, there were significant differences in blood glucose levels between the 2 groups at 30, 60, and 100 min after injection in the type 2 diabetes group (P < 0.05). Therefore, it is possible to use the yeast hydrolysate with high levels of CHP as an antioxidative and/or antidiabetic material for the preparation of functional foods. This study tried to develop a material containing a high content of CHP using yeast for possible applications of this cyclic dipeptide in the therapy of metabolic disorders. The yeast hydrolysate prepared with Flavourzyme showed a high level of CHP. The hydrolysate with a high content of CHP showed high levels of radical scavenging activities and oral glucose tolerance activity. Therefore, it is possible to use the yeast hydrolysate with high levels of CHP as an antioxidative and/or antidiabetic material for the preparation of functional foods.

Artificial diet for continuous maintenance of the maritima earwig Anisolabis maritima (Bonelli) (Dermaptera: Carcinophoridae)

Anisolabis maritima is an important predator for the eggs of the red palm weevil Rhynchophorous ferrugineus. It could be successfully reared in the laboratory, on an artificial diet composed of dry kidney beans, Brewers yeast, chicken, egg yolk, agar, ascorbic acid, mould inhibitors, vitamin B12, folic acid and riboflavin.

Evaluation of corn distillers dried grains with solubles and brewers yeast in diets for channel catfish Ictalurus punctatus (Rafinesque)

Evaluation of corn distillers dried grains with solubles and brewers yeast in diets for channel catfish Ictalurus punctatus (Rafinesque)

10.2478/s11814-009-0337-x

Activated carbon (AC) was prepared using brewing yeast as precursor by chemical activation and manganese was supported on activated carbon (Mn/AC) by adsorption-activation method. The characterizations of prepared AC and Mn/AC and their performance as ozonation catalysts was tested. The results indicated that the crystalline phase of supported manganese was MnO. The total BET surface areas of prepared AC and Mn/AC were found to be 1603.0 m2/g and 598.9 m2/g, with total pore volumes of 1.43 and 0.49 cm3/g, respectively. The average pore diameters of AC and Mn/AC were found to be 3.5 nm and 3.3 nm. Adsorption capacities of phenol onto the produced AC and Mn/AC were determined by batch test, at 25 °C and pH 7. Langmuir and Freundlich isotherm models were used to fit the isotherm experimental data, and the Langmuir isotherm model fitted these two adsorption systems well. The maximum uptakes of phenol by AC and Mn/AC were estimated to be 513.5 mg/g and 128.2 mg/g. The presence of AC prepared from brewing yeast was advantageous for TOC reduction of phenol solution compared with single ozonation, and the greatest TOC removal efficiency was obtained in the presence of Mn/AC. All ozonation reactions followed the pseudofirst-order kinetics model well, the degradation rate of phenol was enhanced in the presence of catalysts, and the more pronounced degradation rate was achieved in O3/Mn/AC system. The rate constants were determined to be 2.16×10−2 min−1 for O3 alone, 5.70×10−2 min−1 for O3/AC and 6.82×10−2 min−1 for O3/Mn/AC.

Preliminary studies on antiinflammatory, antipyretic, and antidiarrhoeal properties of Evolvulus alsinoides

The ethanolic extract of the whole plant of Evolvulus alsinoides L. (Convolvulaceae) was investigated for antiinflammatory, antipyretic and antidiarrhoeal properties in female albino rats. Preliminary phytochemical studies were carried out to confirm the presence of active chemical constituents in the plant extract, and the result showed a positive report for the presence of flavonoids, alkaloids and cardiac glycosides. The pharmacological result showed that the ethanolic extract at a dose of 250 mg/kg body weight and 500 mg/kg body weight caused a significant (P < 0.05) inhibition of the carrageenan-induced rat paw oedema and a significant (P < 0.05) reduction of hyperpyrexia induced by Brewer's yeast in rats. The extract also elicited marked antidiarrhoeal activity against castor oil-induced diarrhoea at a dose of 500 mg/kg. This study has proved scientifically the ancient claim that the whole plant of Evolvulus alsinoides has antiinflammatory, antipyretic and antidiarrhoeal activities.

Evaluation of antipyretic activity of ethanolic extract of plant Geniosporum prostratum (L.) Benth. Bark

Background: The plant Geniosporum prostratum (L.) Benth. belongs to the family of Lamiaceae, which is widely available in Tamil Nadu. Traditionally, plant extract is used to treat fever and common cold for children. The plant has not been yet studied pharmacologically for antipyretic activity. Aim: The aim of the present study was to evaluate the antipyretic activity of alcoholic extract of the bark of plant G. prostratum (L.) Benth. Materials and Methods: A total of 24 healthy white albino rats weighing 200 to 250 g were taken and divided into four groups of six animals each. The initial rectal temperature of each animal was recorded by digital thermometer and its hourly variation was noted for 4 hours. The pyrexia was induced by injecting a suspension of 12% of brewer's yeast (at the dose 1 ml/100 g of animal weight) in normal saline subcutaneously below the nape of neck. Ethanolic extract was given orally to groups II and III at the dose 100 and 200 mg/kg body weight, respectively. Statistical Analysis: The results are presented as mean΁SEM. Statistical analysis of data was performed using Dunnett's test to study the difference among the mean. Results: The difference in temperature between 0 hour and respective time interval was found out by statistical method. The potency of extract to bring down the temperature was compared with that of the control group. The present results showed that ethanolic extract of bark of G. prostratum plant possess a significant antipyretic effect in yeast-induced elevation of body temperature in experimental rats. It was revealed that the extract showed dose-dependent antipyretic activity. At a dose of 200 mg/kg, it showed significant antipyretic activity. Conclusion: The ethanolic extract of G. prostratum (L.) Benth. plant has significant antipyretic activity when compared with the standard drug. So, it can be recommended for further studies.

The Impact of Xanthohumol on a Brewing Yeast's Viability, Vitality and Metabolite Formation

In order to understand how xanthohumol affects a brewing yeast's metabolism, yeast viability and vitality were studied during the production of a xanthohumol enriched beer (10 mg/L xanthohumol) on a 50 L pilot plant scale. The results showed that yeast viability was not significantly affected, but yeast vitality in the xanthohumol enriched brewing trials was slightly better. The content of higher alcohols, esters and organic acids was similar to the control in all the xanthohumol enriched brewing trials, however the content of sulphur dioxide, acetaldehyde and saturated fatty acids was lower in the xanthohumol enriched brewing trials. To the authors' knowledge, this is the first time brewing trials have been carried out showing that xanthohumol has a positive effect on a yeast's physiological condition.

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery 'Wild' Yeast Contaminants.

ABSTRACTA reference library of ITS PCR/RFLP profiles was collated and augmented to evaluate its potential for routine identification of domestic brewing yeast and known ‘wild’ yeast contaminants associated with wort, beer and brewing processes. This library contains information on band sizes generated by restriction digestion of the ribosomal RNA‐encoding DNA (rDNA) internal transcribed spacer (ITS) region consisting of the 5.8 rRNA gene and two flanking regions (ITS1 and ITS2) with the endonucleases CfoI, HaeIII, HinfI and includes strains from 39 non‐Saccharomyces yeast species as well as for brewing and non‐brewing strains of Saccharomyces. The efficacy of the technique was assessed by isolation of 59 wild yeasts from industrial fermentation vessels and conditioning tanks and by matching their ITS amplicon sizes and RFLP profiles with those of the constructed library. Five separate, non‐introduced yeast taxa were putatively identified. These included Pichia species, which were associated with conditioning tanks and Saccharomyces species isolated from fermentation vessels. Strains of the lager yeast S. pastorianus could be reliably identified as belonging to either the Saaz or Frohberg hybrid group by restriction digestion of the ITS amplicon with the enzyme HaeIII. Frohberg group strains could be further sub‐grouped depending on restriction profiles generated with HinfI.