Detection of Pectinatus beer spoilage bacteria by using the polymerase chain reaction

Reetta Satokari, Riikka Juvonen, Atte von Wright (Corresponding Author), Auli Haikara

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1571-1573
Number of pages3
JournalJournal of Food Protection
Volume60
Issue number12
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

Fingerprint

Pectinatus
beers
polymerase chain reaction
Bacteria
Polymerase Chain Reaction
Microbiological Techniques
Anaerobic Bacteria
off flavors
spoilage
turbidity
control methods
spoilage bacteria
sampling
DNA
bacteria
methodology

Keywords

  • Pectinatus

Cite this

Satokari, Reetta ; Juvonen, Riikka ; von Wright, Atte ; Haikara, Auli. / Detection of Pectinatus beer spoilage bacteria by using the polymerase chain reaction. In: Journal of Food Protection. 1997 ; Vol. 60, No. 12. pp. 1571-1573.
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Detection of Pectinatus beer spoilage bacteria by using the polymerase chain reaction. / Satokari, Reetta; Juvonen, Riikka; von Wright, Atte (Corresponding Author); Haikara, Auli.

In: Journal of Food Protection, Vol. 60, No. 12, 1997, p. 1571-1573.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Satokari, Reetta

AU - Juvonen, Riikka

AU - von Wright, Atte

AU - Haikara, Auli

PY - 1997

Y1 - 1997

N2 - 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.

AB - 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.

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