Rapid Identification of Fermentation Spoilage Microbes Using Molecular Beacons and a Two-Step Direct DNA Amplification Protocol

Abstract

Bacterial contamination is a long-standing problem in the brewing and distilling industry. Extant approaches in measuring contamination levels, or for measuring specific microbes, is either slow or expensive. A very rapid (< 1 hr) DNA method using PCR coupled with a fluorescent molecular beacon, showing a sensitivity able to detect levels of a common contaminant (L. delbrueckii), well before sensory signals are triggered, is described. The approach is highly discriminatory, able to differentiate among contaminating strains within a genus, and even in the presence of a considerable excess of desirable strains. The approach implies ways to determine entry points for contamination to help ameliorate the problem and could save a considerable amount of time, resources, and income for the manufacturer.

Keywords:

• Molecular beacons
• spoilage
• fermentation
• direct DNA amplification

Disclosure statement

All authors attached to this technical note entitled: Rapid Identification of Fermentation Spoilage Microbes using Molecular Beacons and a two-step Direct DNA Amplification Protocol, declare that there are no conflicts of interests.

Data deposition

The authors confirm that the data supporting the findings of this study are available within the article [and/or] its supplementary materials.