Rapid Detection of Lactic Acid Bacteria in Fermenter Samples Using a Nested Polymerase Chain Reaction

Stewart, Robert; Dowhanick, Terrance M.

doi:10.1094/asbcj-54-0078

Cited by 9 publications

(9 citation statements)

References 4 publications

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“…Due to the low concentration of LAB in the samples 3,8 , and inhibition of molecular detection by sample components 11,12,18 , rapid molecular methods require enrichment cultivation. The duration of the enrichment could be reduced to allow faster recovery of beer-adapted cells, i.e., by reducing the stress of individual cells after inoculation.…”

Section: Introductionmentioning

confidence: 99%

Note - Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus

Taskila¹,

Tuomola²,

Kronlöf³

et al. 2010

Journal of the Institute of Brewing

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Beer‐spoiling lactic acid bacteria (LAB) belong to the most harmful contaminants in the brewing industry and various rapid molecular detection methods have been introduced for the detection of these organisms. However, the enrichment cultivation steps needed prior to detection by molecular methods can extend the duration of the analytical procedure by up to several days. The use of brewery‐specific enrichment cultivation media has been recommended due to the large variety within the group of LAB, as well as differences in the microbes encountered at the breweries. In contrast to using a general medium that may support only the growth of some LAB, the combination of several media could allow detection of all relevant LAB. The aim of the present study was to show the effects of shifts in the cultivation conditions and media on the growth of beer‐spoiling LAB using one of the most frequently encountered species, Pediococcus damnosus, as an example. Based on the variable analysis, significant factors could be recognized and their effects on lag‐times and growth rates were compared by means of response surface modelling.

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Section: Introductionmentioning

confidence: 99%

Note - Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus

Taskila¹,

Tuomola²,

Kronlöf³

et al. 2010

Journal of the Institute of Brewing

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“…The PCR detection limits for O. proteus biotype 1 were higher in yeast samples than in beer, indicating either that compounds deriving from the yeast slurry inhibited PCR or that more bacteria were lost during the sample processing. Inhibition of PCR by brewer's yeast cells has earlier been reported by Stewart and Dowhanick (1996).…”

Section: Discussionmentioning

confidence: 76%

“…PCR primers have been developed for several beer spoilage bacteria such as lactic acid bacteria (Tsuchiya et al. 1992; DiMichele and Lewis 1993; Stewart and Dowhanick 1996) and anaerobic beer spoilers of the genera Megasphaera and Pectinatus (Satokari et al. 1997,1998).…”

Section: Introductionmentioning

confidence: 99%

“…PCR based methods have allowed rapid and specific detection of spoilage bacteria in beer (Priest 2003). PCR primers have been developed for several beer spoilage bacteria such as lactic acid bacteria (Tsuchiya et al 1992;Di-Michele and Lewis 1993;Stewart and Dowhanick 1996) and anaerobic beer spoilers of the genera Megasphaera and Pectinatus (Satokari et al 1997(Satokari et al ,1998. Recently, PCR primers for the detection of O. proteus biotype 2 has been published (Maugueret and Walker 2002).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the brewery spoilage bacterium Obesumbacterium proteus by automated ribotyping and development of PCR methods for its biotype 1

et al. 2006

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Aims: To study the ability of automated ribotyping to characterize Obesumbacterium proteus and Hafnia alvei, to design primers and to evaluate standard end‐point and real‐time PCR for the detection of O. proteus biotype 1 in beer and in brewers's yeast‐containing samples. Methods and Results: Automated ribotyping was carried out using the standard method with EcoRI and PvuII. The digestions with both enzymes clearly differentiated O. proteus biotypes 1 and 2 and H. alvei. PCR primers were designed according to the 16S rRNA gene sequence of the O. proteus type strain. Two primer sets (Obs137–Obs558 and Obs137–Obs617) detected O. proteus biotype 1 and H. alvei but not O. proteus biotype 2 or other tested beer spoilage bacteria (40 species) in the end‐point and real‐time PCR, indicating their high specificity. The detection limit for O. proteus was 160–1600 CFU 100 ml−1 beer in the end‐point PCR reactions and ≤160 CFU 100 ml−1 beer in the real‐time PCR reactions. More cells (from 16 to 3200) were needed for detection in the presence of brewer's yeast cells. Conclusions: Automated ribotyping is a useful tool to characterize and identify O. proteus and H. alvei isolates. The designed primers are suitable for the rapid detection of O. proteus biotype 1 and H. alvei in brewery samples by PCR. Significance and Impact of the Study: Automated ribotyping and PCR could improve microbiological quality control in breweries by facilitating the detection, identification and tracing of spoilage bacteria.

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“…Several primer sets have also been designed for the group specific detection of lactic acid bacteria in brewery samples, in wine, in food or in the gut (Heilig et al, 2002;Lopez et al, 2003;Neeley, Phister, & Mills, 2005;Renouf et al, 2006;Stewart & Dowhanick, 1996;Walter et al, 2001). Endpoint PCR may be carried out in 6-7 h (Juvonen, Koivula, & Haikara, 2008) (Tables 14.2 and 14.3).…”

Section: Endpoint Pcrmentioning

confidence: 99%

Rapid detection and identification of spoilage bacteria in beer

Siegrist¹,

Kohlstock

Merx

et al. 2015

Brewing Microbiology

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Rapid Detection of Lactic Acid Bacteria in Fermenter Samples Using a Nested Polymerase Chain Reaction

Cited by 9 publications

References 4 publications

Note - Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus

Note - Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus

Characterization of the brewery spoilage bacterium Obesumbacterium proteus by automated ribotyping and development of PCR methods for its biotype 1

Rapid detection and identification of spoilage bacteria in beer

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