Detection of beer spoilage bacteria Megasphaera and Pectinatus by polymerase chain reaction and colorimetric microplate hybridization

1998 ◽  
Vol 45 (2) ◽  
pp. 119-127 ◽  
Author(s):  
Reetta Satokari ◽  
Riikka Juvonen ◽  
Kirstie Mallison ◽  
Atte von Wright ◽  
Auli Haikara
Keyword(s):  
Polymerase Chain Reaction ◽  
Chain Reaction ◽  
Spoilage Bacteria ◽  
Beer Spoilage ◽  
Polymerase Chain

Detection of Pectinatus Beer Spoilage Bacteria by Using the Polymerase Chain Reaction

1997 ◽  
Vol 60 (12) ◽  
pp. 1571-1573 ◽  
Author(s):  
REETTA SATOKARI ◽  
RIIKKA JUVONEN ◽  
ATTE VON WRIGHT ◽  
AULI HAIKARA
Keyword(s):  
Polymerase Chain Reaction ◽  
Control Measure ◽  
Anaerobic Bacteria ◽  
Reaction Products ◽  
Chain Reaction ◽  
Spoilage Bacteria ◽  
Microbiological Techniques ◽  
Beer Spoilage ◽  
Polymerase Chain ◽  
Product Control

Anaerobic bacteria of the genus Pectinatus cause beer spoilage by producing off flavors and turbidity. In unpasteurized beer even a small initial amount of contamination is likely to lead to a defective product. Detection of Pectinatus by traditional microbiological techniques is time-consuming and not practical as a preventive product control measure. In this paper Pectinatus-specific primers capable of discriminating among other beer contaminants by polymerase chain reaction are described. The present procedure, which includes the isolation of DNA from the contaminated beer sample, the polymerase chain reaction, and the electrophoretic identification of the reaction products could be performed within 10 h. The detection level in inoculated beer samples was ca. 20 cells per ml. The technique therefore has a potential in routine product control.

Detection of Spoilage Bacteria in Beer by Polymerase Chain Reaction

1999 ◽  
Vol 57 (3) ◽  
pp. 99-103 ◽  
Author(s):  
Riikka Juvonen ◽  
Reetta Satokari ◽  
Kirstie Mallison ◽  
Auli Haikara
Keyword(s):  
Polymerase Chain Reaction ◽  
Chain Reaction ◽  
Spoilage Bacteria ◽  
Polymerase Chain

Rapid Methods for DetectingSaccharomyces Diastaticus, a Beer Spoilage Yeast, Using the Polymerase Chain Reaction

1998 ◽  
Vol 56 (2) ◽  
pp. 58-63 ◽  
Author(s):  
Hiromasa Yamauchi ◽  
Hiroshi Yamamoto ◽  
Yuji Shibano ◽  
Noriko Amaya ◽  
Takeshi Saeki
Keyword(s):  
Polymerase Chain Reaction ◽  
Chain Reaction ◽  
Rapid Methods ◽  
Spoilage Yeast ◽  
Beer Spoilage ◽  
Polymerase Chain

scholarly journals Detection of Non-Alcoholic Beer Spoilage Microorganisms at Critical Points of Production by Polymerase Chain Reaction

2020 ◽  
Vol 11 (2) ◽  
pp. 9658-9668
Keyword(s):  
Polymerase Chain Reaction ◽  
Microbiological Quality ◽  
Detection Methods ◽  
Specific Method ◽  
Chain Reaction ◽  
Critical Control Points ◽  
Beer Spoilage ◽  
Polymerase Chain ◽  
Yeasts And Molds

Detection of non-alcoholic beer contaminants is complicated as lengthy incubation time is required for cultivation; indeed, this is a need for rapid detection methods. A recent study was conducted to determine the microbiological quality of non-alcoholic beers of four brads (A-D) in Tehran, Iran. Polymerase chain reaction (PCR) is applied as a rapid and specific method for the detection of contaminants in beer manufacturing. The PCR protocols were effective for the detection of yeasts in beers during processing until packaging. The presence of wild yeasts and molds during processing could be risky and will affect the final product quality. The predominant contaminants of non-alcoholic beer were found to be the species of Saccharomyces, Pichia, Rhodotorula, Alternaria, Hansenia, Wickerhamomyces, and Cladosporium. It is essential to inform the producers about hazards, and critical control points in non-alcoholic beer processing stages, including; wort boiling, clarification, filtration, and packaging, and the implication of environmental hygiene are deniable.

Detection of Meat Spoilage Bacteria by Using the Polymerase Chain Reaction

1996 ◽  
Vol 59 (8) ◽  
pp. 845-848 ◽  
Author(s):  
K. S. VENKITANARAYANAN ◽  
M. I. KHAN ◽  
C. FAUSTMAN ◽  
B. W. BERRY
Keyword(s):  
Polymerase Chain Reaction ◽  
Sequence Data ◽  
Economic Losses ◽  
Meat Industry ◽  
Dot Blot ◽  
Chain Reaction ◽  
Meat Spoilage ◽  
Spoilage Bacteria ◽  
Polymerase Chain ◽  
Dot Blot Analysis

The growth of spoilage bacteria results in a shorter shelf life of meat, causing economic losses to the meat industry. Based on 23S rDNA sequence data of Pseudomonas aeruginosa, two primers designated as PF (23 bases) and PR (20 bases) were synthesized for use in the polymerase chain reaction. A unique 207-base-pair DNA product from nine different bacteria typically associated with meat spoilage was amplified by the primers. Dot blot analysis with the internal DNA probe specific for the amplified products confirmed that the amplified DNA sequence is specific for the spoilage bacteria studied.

A specific oligonucleotide primer for the rapid detection of Lactobacillus lindneri by polymerase chain reaction

1997 ◽  
Vol 43 (2) ◽  
pp. 157-163 ◽  
Author(s):  
Tetsuji Yasui ◽  
Hiroshi Taguchi ◽  
Tomoyuki Okamoto
Keyword(s):  
Polymerase Chain Reaction ◽  
Lactic Acid ◽  
16S Rdna ◽  
Rapid Detection ◽  
Oligonucleotide Primer ◽  
Published Data ◽  
Specific Primer ◽  
Chain Reaction ◽  
Beer Spoilage ◽  
Polymerase Chain

A polymerase chain reaction (PCR) method was developed for the rapid detection of the beer-spoilage heterofermentative lactic acid bacterium Lactobacillus lindneri. Three strains, the Chinese brewery isolate DA1, the Japanese commercial beer isolate BG2, and the Japanese brewery isolate SE3, which were serologically classified as belonging to L. lindneri, were used in this study. After sequencing the 16S rDNA of the isolates DA1 and BG2 and the typical beer-spoilage heterofermentative Lactobacillus brevis L63, these sequences were compared with published data. A L. lindneri specific PCR primer, DA-40, was then constructed based on the V1 variable region of 16S rDNA. The specificity of PCR using the L. lindneri specific primer DA-40 and the universal primer 907r was examined using five L. lindneri strains: the three isolates described above and two strains from culture collection, DSM 20690 and DSM 20692. A variety of beer-spoilage lactic acid bacteria, including 71 Lactobacillus strains and 13 Pediococcus strains, were also included in this examination. No PCR product was obtained from any DNA with the exception of the five L. lindneri strains, indicating that the L. lindneri specific primer DA-40 was highly specific. The detection limit for L. lindneri in beer was 63 CFU/100 mL of beer.Key words: Lactobacillus lindneri, oligonucleotide probe, sequence analysis, 16S rDNA.

Sign in / Sign up

Export Citation Format

Share Document