Methods for detection and identification of beer-spoilage microbes

It is critical that breweries of all sizes routinely monitor the microbiome their process to limit financial losses due microbial contamination. Contamination by beer-spoiling microbes (BSMs) at any point during brewing may lead significant for if gone undetected and allowed spread. Testing detection BSMs must be routine rapid, because even small need capability BSM identification, method also needs affordable. Lactic acid bacteria (LAB) are responsible most spoilage incidents, many which have been shown enter viable but nonculturable (VBNC) state under conditions present in beer such as cold or oxidative stress. These invisible traditional methods using selective media. This article describes several identification useful majority craft breweries. While there genomic meet some qualifications being breweries, real-time quantitative polymerase chain reaction (qPCR) currently best meets desired characteristics holds utility this industry, specifically SYBR Green qPCR. qPCR a targeted affordable, specific, sensitive, quantitative, reliable, when paired with valid DNA extraction techniques can used detect BSMs, including those VBNC state.