Brewing Microbiology

14

Rapid detection and identification of spoilage bacteria in beer

J. Siegrist¹, M. Kohlstock², K. Merx²,  and K. Vetter^2     1Sigma-Aldrich, Buchs, Switzerland     ²Scanbec, Bitterfeld-Wolfen, Germany

Abstract

Rapid detection of pathogens and spoilage organisms is an important issue for microbiology and in the brewing industry. The rapid release of an assured new batch of beer saves a lot of money and avoids a bad reputation, respectively an expensive recall. In recent years diverse rapid methods have been published and there are several systems in use today; for some applications and organisms optimized methods are available which can detect bacteria within 8 h. For the brewing industry ATP measurement, the direct epifluorescence filter technique ...