To guarantee the highest quality product, both chemical and microbiological analyses of beer must be performed by test laboratories in the brewing industry. Microbiological contamination by different beer-spoilage organisms can influence beer quality in a number of ways, including unwanted turbidity, pH changes, altered flavor, and protein flocculation.

Time-consuming, classical, microbiological detection methods delay the ability of a laboratory to detect beer-spoiling bacteria and hinder breweries from taking countermeasures. This often results in costly losses of entire batches of beer. Real-time PCR technology can prevent costly losses and minimize contamination risks through a reduction of work steps and overcome time-consuming and unspecific classical microbiological analyses.

The foodproof Beer Screening Kit is a ready-to-use real-time PCR method designed for rapid, comprehensive and specific beer analysis by detecting all four obligatory beer-spoiling genera Megasphaera, Lactobacillus, Pediococcus and Pectinatus. It is able to detect 30 species and subspecies of the most troublesome, beer-spoiling bacteria in a rapid, sensitive and specific test. By using LightCycler technology (Roche Diagnostics), BIOTECON Diagnostics’ foodproof Beer Screening Kit is able to easily identify five of the most important beer-spoiling species.

Another obligatory beer-spoiling organism is the yeast Saccharomyces cerevisiae var. diastaticus. Usually, brewer’s yeast is able to ferment simple sugars but cannot utilize dextrins. However, S. cerevisiae var. diastaticus secretes a glucoamylase that ferments starch and dextrins, thus influencing the residual dextrin content of beer. S. cerevisiae var. diastaticus contamination in beer can also affect the alcohol content and cause carbon dioxide supersaturation. The foodproof Saccharomyces cerevisiae var. diastaticus Detection Kit is a rapid, real-time PCR method for its detection in beer.

Though primarily relevant for the wine industry, breweries can also encounter problems with the yeast genus Dekkera (Brettanomyces). Some wines require certain levels of Dekkera to provide the desired flavor, while for others, its presence can ruin a batch. That is why the foodproof Dekkera Quantification Kit has been designed to allow either qualitative or quantitative Dekkera analysis.

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