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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, either from continued production of spoiled product or product interruptions.

• 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

• a sensitive method including an enrichment step to guarantee absence of spoiler in the sample
• a very fast method enabling monitoring of a low level of spoilers in less than 3 hours

Pall’s GeneDisc method for beer spoilers can simultaneous detect and identify 24 of the major beer spoiling microorganisms including:

• 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)