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Display Title

A-49: Microbiology in process control made easy—Is PCR finally available for everybody?

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G. VOGESER (1); (1) PIKA Weihenstephan, Pfaffenhofen, Germany

Poster

Microbiological process control is imperative to maintain an efficient and profitable operation. While there are numerous variations for how this control is implemented, most follow the same general concept. The conventional process begins with a lengthy enrichment period and ends with microscopic examination by a highly skilled microbiologist to detect bacterial or wild yeast contamination. Little advancement has been widely accepted by the brewing community. To approach the established concept from the beginning, we compare the sensitivity of a new enrichment medium that contains an easily detectable color change with the results from conventional and established media. Our observations emphasize the importance of correct media selection over incubation parameters for the detection of spoilage organisms. Among fast detection methods, PCR has established itself as the standard, but the technology has normally been reserved for specialists and large breweries. Our work shows the practical use of PCR as a daily routine in small breweries, where a lab may consist of a bench and a part-time employee. Through experience we confidently provide insight into the practical skills, laboratory equipment, and general knowledge needed to successfully move from traditional microbiology to molecular techniques. To emphasize these points, we will also discuss the analysis of results from PCR compared to conventional methods and the resultant optimization of process control. This may range from a change in sampling points and sampling times to adaptation of cleaning cycles, especially for beer which comes to the market fresh and unpasteurized.

Gudrun Vogeser is a specialist in microbiology and molecular biology techniques for the detection of beer and beverage spoilage organisms. She is a founding member of the European Brewery Convention (EBC) Microbiology Committee and has held the chair since 2009. She completed her undergraduate work in microbiology and received her Ph.D. degree in 1992 at the Chair of Brewing Technology in Weihenstephan, Germany. Her post-doctoral work focused on utilizing molecular biology methods for the fast detection of beer spoilage bacteria, with a focus on polymerase chain reaction (PCR). In 2000, after working as a scientist at the Chair of Brewing Technology for several years, she founded PIKA Weihenstephan, Pfaffenhofen, Germany, of which she remains the owner. Her company specializes in serving the brewing industry in microbiological analytics through diagnostics and products.

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