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DNA-based detection and characterisation of strictly anaerobic beer-spoilage bacteria
| Content Provider | Semantic Scholar |
|---|---|
| Author | Juvonen, Riikka |
| Copyright Year | 2009 |
| Abstract | The Sporomusa sub-branch of the class “Clostridia” includes six strictly anaerobic Gram-stain-negative beer-spoilage bacteria: Megasphaera cerevisiae, Pectinatus cerevisiiphilus, Pectinatus frisingensis, Selenomonas lacticifex, Zymophilus paucivorans and Zymophilus raffinosivorans. They spoil beer by producing foul-smelling compounds and turbidity. These species have only been isolated from the beer production chain. They are difficult to detect and identify in breweries, since they do not tolerate oxygen and may cause spoilage at very low levels. Traditional cultivation methods provide information about the product contamination only after 1–6 weeks of incubation. Moreover, cultivation methods do not allow reliable species identification. Hence, more rapid and specific detection and identification tools are needed for strictly anaerobic beer spoilers. The main aim of this study was to utilise DNA-based techniques in order to improve detection and identification of the Sporomusa sub-branch beerspoilage bacteria and to increase understanding of their biodiversity, evolutionary relationships and natural sources. Specific polymerase chain reaction (PCR) tests combined with a colorimetric microplate hybridisation assay as a PCR read-out were established for the most common beer-spoilage anaerobes, i.e. for M. cerevisiae and the genus Pectinatus. The microplate assay facilitated result interpretation and improved work safety, but was more laborious and time-consuming compared to gel electrophoresis as the PCR read-out. We also designed group-specific end-point and realtime PCR tests to detect all absolute and potential beer-spoilage species of the Sporomusa sub-branch in a single reaction. The real-time PCR format saved work and time. The group-specific PCR tests provide a cost-effective tool for routine monitoring of brewery samples for strictly anaerobic beer spoilers. In addition, genus identity and spoilage potential of the detected bacteria could be determined |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://www.vtt.fi/inf/pdf/publications/2009/P723.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
