Concentration of Spoilage Organisms in Beer & Wine for Same Shift Results

Concentration of Lactobacillus brevis from Experimentally Infected American Lager Beer and Wine by Innovaprep’s Concentrating Pipette and Be Flat Degassing Jar

Spoilage organisms and contamination pose significant risks to the brewing industry, necessitating microbiological testing throughout the brewing process. However, traditional cultivation methods are time-consuming, taking 3 to 5 days before beer can be released to market. Rapid microbiological analytical methods show promise in improving spoilage detection in beer while reducing labor costs and product hold times. Yet, these methods are limited by small analysis volumes.

This study investigates InnovaPrep'sConcentrating Pipetteas a solution to concentrate spoilage organisms from 12 ounces (355mL) of beer and a bottle of wine (750mL) into volumes suitable for rapid detection methods.

Experimental infection of beer and wine samples withLactobacillus breviswas conducted paired with qPCR.

The Concentrating Pipette achieved concentration recovery efficiencies ranging from 70% to 92% for infected beer samples. It also effectively concentratedL. brevisin infected red and white wine samples, achieving concentration factors of 1000-2000X for the wine samples.