Identifying Beer Spoilers in Beer
The undesirable growth of beer spoiling bacteria or beer spoilers can lead to changes in smell, taste or color and thus impair the quality of the beer. Brewing products contaminated with Lactobacillus brevis, for example, become cloudy and sour, while contamination with Pediococcus damnosus gives them a buttery taste. Reliable and rapid microbiological quality control is essential for the brewing industry in order to avoid economically damaging losses of produced batches.
VIT® Beer Screening enables the specific identification of all relevant beer spoiling lactic acid bacteria. Both finished products and samples from all stages of the brewing process, including yeast propagation, can be analyzed.
The specific VIT® gene probes enable reliable and highly specific differentiation of the microorganisms present in the sample. In contrast to other methods, only vital bacteria are detected with the VIT® test kit, i.e. dead cells do not cause false-positive results.
Your Advantages
VIT® technology enables the targeted detection of individual microorganisms at population, genus or species level. The use of highly specific, rRNA-based gene probes ensures clear identification of the target organism directly in the sample.
The VIT® gene probes hybridize only with intact, metabolically active cells, as only these have sufficient amounts of ribosomal RNA. This means that only living bacteria of the genera Lactobacillus spp. and Pediococcus spp. are detected, while dead or inactive cells are excluded.
Complete detection is completed in just 3-5 hours - a decisive advantage over cultivation-based methods, which take several days due to enrichment, incubation and evaluation. The VIT® technology therefore enables significantly faster decisions in quality assurance, process control and release.
The test kits are user-friendly and can be integrated into existing laboratory procedures with minimal training. Detection is carried out using fluorescence microscopy and does not require complex equipment or special software solutions. This makes the method particularly robust and user-independent.
The VIT® technology is based on over 25 years of experience in the development of specific, fluorescence-labeled gene probes for microbiological analysis. It is characterized by high specificity, reproducibility and resistance to interfering matrices.
A particular advantage: as the method is based directly on rRNA and does not require enzymatic amplification steps, it is insensitive to inhibitors. False-positive results, which can occur with PCR-based test kits - especially in complex matrices - are therefore ruled out.
Product Specifications
| Detection of | Lactobacillus brevis / frigidus, Lactobacillus backi, Lactobacillus (para-)collinoides, Lactobacillus plantarum, Lactobacillus rossiae, Lactobacillus coryniformis, Lactobacillus (para-)buchneri, Lactobacillus perolens / harbinensis, Lactobacillus paucivorans, Lactobacillus acetotolerans, Lactobacillus (para-)casei, Lactobacillus lindneri, Pediococcus claussenii, Pediococcus inopinatus, Pediococcus damnosus |
| Samples that can be examined include | Isolates Liquid enrichment Beer and beer-based mixed drinks Biofilms Hygiene samples |
| Technology | VIT® gene probe technology |
| Evaluation | by means of VIT® adapted Fluorescence microscope |
| Type of analysis | qualitative detection |
| Scope of delivery | Analysis reagents Product manual |
| Package size | 25 analyses |
More Safety for the Brewing Industry
VIT® Beer Screening supports you in the detection of and fight against beer spoiling lactic acid bacteria. In combination with the VIT® Beer plus L. brevis and VIT® Beer Megasphaera/Pectinatus test kits, the highest level of microbiological quality control is achieved at all stages of the brewing process.
You can also have your sample analyzed in-house:
Laboratory analysis of lactic acid bacteria
Have your sample analyzed for all relevant beverage pathogens:
Detect Beverage Pests Quickly and Specifically
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