Beer Contamination Detection by PCR

This lab analysis utilizes the Pall Genedisc Cycler V3 Unit and Ultra-Lyser. Finished beer, yeast slurries, or any samples taken during fermentation can be analyzed. Pasteurization samples will need an additional enrichment step to increase sensitivity. See below for a list of species identified through this PCR analysis. Sample size required: four 12 oz. containers of finished product per analysis.
Bacteria –
  • Lactobacillus group: L. casei, L. paracasei, L. coryniformis, L. rossiae, L. parabuchneri (= frigidus), L. perolens, and L. plantarum
  • Lactobacillus brevis
  • Lactobacillus lindneri
  • Lactobacillus backii
  • Lactobacillus (para)collinoides
  • Lactobacillus acetotolerans
  • Megasphaera spp.
  • Pectinatus spp.
  • Pediococcus spp.
Yeast –
  • Saccharomyces spp. (including S. cerevisiae, S. pastorianus, S. cerevisiae var. diastaticus)
  • Brettanomyces / Dekkera spp. (including B. bruxellensis)
  • Candida spp. / Pichia spp.
  • Zygosaccharomyces spp. (including Z. bailii)
  • Saccharomycodes spp.
  • Schizosaccharomyces spp.