Rapid detection and identification of microbial spoilage

Russell, Inge; Stewart, Robert

doi:10.1007/978-1-4419-9250-5_8

Cited by 5 publications

(4 citation statements)

References 123 publications

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“…Cleaning technology has evolved into an automated practice due to the automated nature of the modern brewing process and the scale of the operations. Modern technology supported the developments of rapid microbiological methods (Russell & Stewart, 2003) such as real-time PCR (Kiehne et al, 2005), multiplex PCR (Asano et al, 2008;Haakensen et al, 2008) and ATP bioluminescence (Simpson & Hammond, 1989). The CIP of vessels are generally conducted through spray balls or rotary jets fitted to the top of the vessel.…”

Section: Cellars Fermentation Systemsmentioning

confidence: 99%

“…The use of swabs to verify cleanliness in selected areas such as packaging halls can be combined with a beer microbial detection medium such as NBB s (Back, 2005). Modern technology supported the developments of rapid microbiological methods (Russell & Stewart, 2003) such as real-time PCR (Kiehne et al, 2005), multiplex PCR (Asano et al, 2008;Haakensen et al, 2008) and ATP bioluminescence (Simpson & Hammond, 1989). The use of direct ATP analysis for the assessment of test surface cleanability and the effectiveness of CIP processes have been reported (Storgårds et al, 1999;Stanley, 2005).…”

Section: Cellars Fermentation Systemsmentioning

confidence: 99%

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The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

Lodolo¹,

Kock

Axcell³

et al. 2008

FEMS Yeast Research

202

169

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Historically, mankind and yeast developed a relationship that led to the discovery of fermented beverages. Numerous inventions have led to improved technologies and capabilities to optimize fermentation technology on an industrial scale. The role of brewing yeast in the beer-making process is reviewed and its importance as the main character is highlighted. On considering the various outcomes of functions in a brewery, it has been found that these functions are focused on supporting the supply of yeast requirements for fermentation and ultimately to maintain the integrity of the product. The functions/processes include: nutrient supply to the yeast (raw material supply for brewhouse wort production); utilities (supply of water, heat and cooling); quality assurance practices (hygiene practices, microbiological integrity measures and other specifications); plant automation (vessels, pipes, pumps, valves, sensors, stirrers and centrifuges); filtration and packaging (product preservation until consumption); distribution (consumer supply); and marketing (consumer awareness). Considering this value chain of beer production and the 'bottle neck' during production, the spotlight falls on fermentation, the age-old process where yeast transforms wort into beer.

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Section: Cellars Fermentation Systemsmentioning

confidence: 99%

Section: Cellars Fermentation Systemsmentioning

confidence: 99%

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

Lodolo¹,

Kock

Axcell³

et al. 2008

FEMS Yeast Research

202

169

View full text Add to dashboard Cite

show abstract

“…Plate counting and enrichment remain the principal methods for detection of microbial contamination in breweries during the brewing process and in final products 8 . In recent years, various new methods have been adopted in the brewing industry based on cell and microcolony visualisation and extensive analysis of cellular and genetic content 39,41,46 . PCR based methods have been widely evaluated in brewing laboratories in recent years 1,[22][23][24]27,28,34,37,43,49 .…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Pectinatus and Megasphaera in the Major UK Breweries

Paradh

Mitchell

Hill

2011

Journal of the Institute of Brewing

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The occurrence of beer spoilage bacteria belonging to the genera Pectinatus and Megasphaera in ten major UK breweries was investigated. The sampling points were selected from fermentation areas, beer conditioning areas and beer bottling and canning sites. Multiplex PCR methodology was used for detection of three Pectinatus and three Megasphaera species using speciesspecific primers. The presence of six Lactobacillus species was also examined. Overall, 117 samples were analysed from ten breweries; six samples were positive for the presence of Pectinatus species and three samples were positive for the presence of Megasphaera species, while 34 samples were positive for the presence of Lactobacillus species. Lactobacillus species appeared to be the major potential spoilage microorganisms. Although none of the actual beer samples were found to be positive for Pectinatus and Megasphaera species, their occurrence in aerobic brewery environments indicates sanitation problems and revealed the presence of highly established biofilms in some breweries.

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“…final beer) and where brewer's yeast is present (e.g. pitching yeast, fermenting wort) 24 . Detection of the beer-spoilage bacteria of the class Clostridia is difficult by cultivation due to the strict anaerobic conditions and high sensitivity required.…”

Section: Introductionmentioning

confidence: 99%

Amplification Facilitators and Pre-Processing Methods for PCR Detection of Strictly Anaerobic Beer-Spoilage Bacteria of the Class Clostridia in Brewery Samples

Juvonen

Haikara

2009

Journal of the Institute of Brewing

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The aim of this study was to evaluate easy pre-PCR processing procedures to allow rapid and reliable detection of strictly anaerobic beer-spoilage bacteria throughout the brewing process by end-point and real-time PCR techniques. The efficiencies of the new procedures were evaluated using spiked brewery samples and specific PCRs for the target group bacteria. We found for the first time that the inclusion of 0.25% (w/v) bovine serum albumin (BSA) or 0.5% (w/v) polyvinyl pyrrolidone (PVP) in the end-point PCR mixture reduces the inhibiting effect of brewery sample extracts (3-10%, v/v) on PCR. Membrane filtration with a PVP or a sodium tri-polyphosphate-EDTA wash, and cross-flow filtration were the most promising new methods to reduce inhibitors from beer samples before cell lysis. Together with BSA, they allowed the analysis of 10% (v/v) of crude extracts instead of <3% (v/v). Moreover, we developed a one-hour procedure to prepare target DNA from process samples containing brewer's yeast. It involved removal of inhibitors by a twostep centrifugation followed by physical disruption of cells. The detection limit of the procedure was 10 1 -10 3 CFU/mL. The developed procedures help to reduce the risk of partial or complete PCR failure due to inhibition and target DNA losses, with minimal sample handling.

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Rapid detection and identification of microbial spoilage

Cited by 5 publications

References 123 publications

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

Occurrence of Pectinatus and Megasphaera in the Major UK Breweries

Amplification Facilitators and Pre-Processing Methods for PCR Detection of Strictly Anaerobic Beer-Spoilage Bacteria of the Class Clostridia in Brewery Samples

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Rapid detection and identification of microbial spoilage

Cited by 5 publications

References 123 publications

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

Occurrence of Pectinatus and Megasphaera in the Major UK Breweries

Amplification Facilitators and Pre-Processing Methods for PCR Detection of Strictly Anaerobic Beer-Spoilage Bacteria of the Class Clostridia in Brewery Samples

Contact Info

Product

Resources

About

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing

The yeastSaccharomyces cerevisiaeâ the main character in beer brewing