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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