For the rapid and flexible detection and identification of spoilage yeast in beverages

The role of yeast within fermentation is central for the production of fermented alcoholic beverages. In addition to this beneficial role, yeasts are also able to cause spoilage to alcoholic beverages both during and after fermentation.

Spoilage yeast growth can affect the chemical composition of the beverage, generating off flavors, undesirable aroma or altered appearance. It can also lead to broken packaging due to increasing pressure. Such spoilage can generate high economic losses and impact brand image.

For soft drinks, presence of spoilage yeast is also critical. Not only can presence of yeast impact the product similarly, it can lead to unwanted alcoholic fermentation.

Labor intensive and lengthy investigations after spoilage detection can generate further spoilage risks as origination can come from a wide variety of sources throughout the production process. Long investigations can increase losses as higher volume of spoiled product could be produced or production could be interrupted for a long period of time.

Pall GeneDisc Technologies help industries to reduce these risks with solutions enabling the following:

• Implementation of rapid decision making tests for product release and key control points of the process
• Fast investigations after spoilage detection

GeneDisc System Benefits

Rapid — Pall's GeneDisc method allows a detection and identification of spoilage yeast in as fast as 30 h. For analysis without enrichment and colony identification, results are obtained in only 2 hours.

Easy to use — GeneDisc solutions are designed for routine use. Implementing PCR (Polymerase Chain Reaction) has never been this easy.

Modular — Screening and identification solutions allow testing on various sample types.

Solutions Designed for Beverage Industry

Accelerated decision-making – GeneDisc technology allows for early preventive controls to reduce risk of product spoilage and speed up batch release.

Fast corrective actions implementation – Reduce negative financial impact of spoilage with rapid root cause analysis in case of contamination.

Tailor-made informative method – Two GeneDisc options for various testing strategies:

GeneDisc Plate for Yeast Screening	GeneDisc Plate for Yeast ID
Screens for yeast	Detects and identifies 12 major spoilage yeast strains and species simultaneously
For testing yeast-free samples (e.g.bottled product, raw materials,soft drinks)	For assessing risk associated with spoilage detected using the GeneDisc Plate for Yeast Screening For testing wild spoilage yeast in samples containing process yeast

Reduced hands-on cost – Ease of use simplifies testing workflows and on-site implementation.

Spoilage Yeast ID

Major Spoilage Yeast	Saccharomyces spp. (including S. cerevisiae, S.pastorianus, S. cerevisiae var. diastaticus) Brettanomyces / Dekkera spp. ( including B. /D. bruxellensis ) Candida spp. / Pichia spp. Zygosaccharomyces spp. (including Z. Bailii ) Saccharomycodes spp. Schizosaccharomyces spp.
Organoleptic Impact	Off-flavors and sensory defects (e.g. acetic acid, phenolic compounds, esters, acetaldehyde) Film formation Turbidity Sediment Unwanted alcoholic fermentation
Effect on Process	Decreased filterability Exploding bottles or bulging cans