GeneDisc® Beer Spoilage Bacteria product photo Primary L

GeneDisc® Beer Spoilage Bacteria

Beer is quite restrictive to bacterial growth due to its characteristics (low pH, ethanol concentration, low oxygen content), but a few bacterial genera, including Lactobacillus, Pediococcus, Pectinatus, and Megasphaera, can generate off-flavors, turbidity and acidity. Related bacterial beer spoilage can generate high economic losses and impact brand image.

Furthermore, labor intensive and lengthy investigations after spoilage detection can increase these risks as spoilage can originate from a wide variety of sources throughout the brewing process. These investigations can generate increased losses as higher volume of spoiled product could be produced or production could be interrupted for a long period.

Pall GeneDisc Technologies help industries to reduce these risks by enabling the following:
  • Implementation of decision making tests at key control points of the process
  • Fast investigations after spoilage detection

GeneDisc System Benefits

Rapid — Pall's GeneDisc method allows a simultaneous detection and identification of beer spoilage bacteria in a few days and colony identification in 2 hours.
Easy to use — GeneDisc solutions are designed for routine use. Implementing PCR (Polymerase Chain Reaction) has never been this easy.
Modular — Scalable PCR system with 1 to 8 units adapts to evolving testing needs.

A Solution Designed for Breweries

Accelerated decision-making – GeneDisc technology allows for early preventive controls to reduce risk of product spoilage.
Fast corrective actions implementation – Reduce negative financial impact of spoilage with rapid root cause analysis in case of contamination.
Cost-effective and informative method– Lower analytical cost as one single run allows the simultaneous detection and identification of 21 major beer spoilage microorganisms:
  • Lactobacillus brevis
  • Lactobacillus lindneri
  • Lactobacillus backii
  • Lactobacillus collinoides and L.paracollinoides
  • Lactobacillus group: L.casei, L. paracasei, L.coryniformis, L. rossiae, L.parabuchneri (= frigidus), L.perolens and L.plantarum
  • Pediococcus (P. damnosus, P. inopinatus, P. claussenii)
  • Pectinatus (P. cerevisiiphillus, P. frisingensis, P. haikarae, P. portalensis)
  • Megasphaera spp. (M. cerevisiae, M. elsdenii)
Reliable approach – Our approach is based on the detection of stable genes. GeneDisc method overcomes limitations of resistance genes based methods and can be used for all product types (e.g. radler style beers), with reliable results not influenced by resistance gene variability or by detection of genes not necessarily related to bacteria spoilage ability.
Reliable results – To ensure result accuracy, each sample analysis includes an internal positive control. In addition, results from internal and external studies demonstrated the method was able to accurately detect the presence of beer spoilage bacteria even at low contamination levels in beer samples.
Easy to use – GeneDisc method allows clear beer spoilage bacteria detection and identification from various sample types including in-process and final product samples.


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Description

Beer is quite restrictive to bacterial growth due to its characteristics (low pH, ethanol concentration, low oxygen content), but a few bacterial genera, including Lactobacillus, Pediococcus, Pectinatus, and Megasphaera, can generate off-flavors, turbidity and acidity. Related bacterial beer spoilage can generate high economic losses and impact brand image.

Furthermore, labor intensive and lengthy investigations after spoilage detection can increase these risks as spoilage can originate from a wide variety of sources throughout the brewing process. These investigations can generate increased losses as higher volume of spoiled product could be produced or production could be interrupted for a long period.

Pall GeneDisc Technologies help industries to reduce these risks by enabling the following:
  • Implementation of decision making tests at key control points of the process
  • Fast investigations after spoilage detection

GeneDisc System Benefits

Rapid — Pall's GeneDisc method allows a simultaneous detection and identification of beer spoilage bacteria in a few days and colony identification in 2 hours.
Easy to use — GeneDisc solutions are designed for routine use. Implementing PCR (Polymerase Chain Reaction) has never been this easy.
Modular — Scalable PCR system with 1 to 8 units adapts to evolving testing needs.

A Solution Designed for Breweries

Accelerated decision-making – GeneDisc technology allows for early preventive controls to reduce risk of product spoilage.
Fast corrective actions implementation – Reduce negative financial impact of spoilage with rapid root cause analysis in case of contamination.
Cost-effective and informative method– Lower analytical cost as one single run allows the simultaneous detection and identification of 21 major beer spoilage microorganisms:
  • Lactobacillus brevis
  • Lactobacillus lindneri
  • Lactobacillus backii
  • Lactobacillus collinoides and L.paracollinoides
  • Lactobacillus group: L.casei, L. paracasei, L.coryniformis, L. rossiae, L.parabuchneri (= frigidus), L.perolens and L.plantarum
  • Pediococcus (P. damnosus, P. inopinatus, P. claussenii)
  • Pectinatus (P. cerevisiiphillus, P. frisingensis, P. haikarae, P. portalensis)
  • Megasphaera spp. (M. cerevisiae, M. elsdenii)
Reliable approach – Our approach is based on the detection of stable genes. GeneDisc method overcomes limitations of resistance genes based methods and can be used for all product types (e.g. radler style beers), with reliable results not influenced by resistance gene variability or by detection of genes not necessarily related to bacteria spoilage ability.
Reliable results – To ensure result accuracy, each sample analysis includes an internal positive control. In addition, results from internal and external studies demonstrated the method was able to accurately detect the presence of beer spoilage bacteria even at low contamination levels in beer samples.
Easy to use – GeneDisc method allows clear beer spoilage bacteria detection and identification from various sample types including in-process and final product samples.
Specifications

Beer Spoilage Bacteria ID

 
Bacteria Genus Description Can Generate Turbidity Main Associated Off-flavors
Lactobacillus Gram + bacilli Yes Lactic acids
Pediococcus Gram + cocci Yes Diacetyl
Pectinatus Firmicutes Yes Sulphur compounds (e.g. H2S)
Megasphaera Firmicutes Yes Valeric and isovaleric acids
 

How the System Works


Technical Information

 
Enrichment Time With common broths (e.g. MRS or NBB)
Sample Preparation Time < 1 hour for 48 samples with Extraction Pack Food 1
Hands-on Time About 45 minutes for 48 samples ( < 1 min/sample)
PCR Cycle Time < 1 hour
Limit of Detection
(after enrichment)
  • 25 GU/PCR well for Pectinatus spp., L. backii, (after enrichment) L. brevis, L. lindneri, L. collinoides & paracollinoides
  • 50 GU/PCR well for Pediococcus spp.
  • 100 GU/PCR well for Megasphaera spp., Lactobacillus group
Compatible with
  • Filterable samples (e.g. filled product, water)
  • Unfilterable samples (e.g. green beer, wort, yeast propagation)
Internal Positive Control Ensure PCR reaction is not affected by the presence of inhibitors for each sample DNA extract
 
Type
Testing and Monitoring
Use
Diagnostics, Monitoring, Testing
Ordering Information
 
Part Number Description Samples/pack
Equipment
EGDUL1A230 (EU)
EGDUL1A120 (US)
GeneDisc Ultra-Lyser -
EGDCV3A GeneDisc Cycler Base Unit -
EGDSV3A GeneDisc Cycler Sub Unit -
 
Consumables
PFOOD1100 Extraction Pack Food 1 100
GBSPOBC206006 GeneDisc Beer Spoilage Bacteria 36
 

We also offer a full product range for pathogen detection in food and water as well as detection and identification of Alicyclobacillus in beverages.
Quantitative tests for pathogens in water (Legionella, E. coli, Enterococcus…) are also available.
For more information including part numbers please contact us.

Application
QC/Microbial Detection - Spoilage, QC/Microbial Detection - Spoilage, Beverage Spoilage, Microcontrol with PCR, Microcontrol with PCR, Microcontrol with PCR, Microcontrol with PCR, Microcontrol with PCR, Microcontrol with PCR
Segment
Beer (Corporate)
Beer (Craft/Micro Breweries)
Quality Control