Rapid detection and identification of spoilage microorganisms in beer

Rapid detection of pathogens and spoilage organisms is an important issue for microbiology and in the brewing industry. The rapid release of an assured new batch of beer saves a lot of money and avoids a bad reputation, respectively an expensive recall. In recent years diverse rapid methods have been published and there are several systems in use today; for some applications and organisms optimised methods are available which can detect microbes within a matter of hours. For the brewing industry adenosine triphosphate measurement, the direct epifluorescent filter technique (DEFT), in situ hybridisation systems, PCR methods and MALDI-TOF mass spectroscopy are of importance to detect and control the beer spoiling bacteria and to keep a constant high quality. For hygiene monitoring the ATPase test is widely used but there are other methods, for example protein detection or the oxidoreductase test. DEFT is used for live/dead cell deviation but with the antibody and oligo DEFT this method can also be used for detection of pathogens or beer spoiling organisms. PCR technology has a broad range of methods and applications and has developed significantly in recent years, as have sequencing techniques. With MALDI-TOF the identification of microorganisms is easy and quick.