Critical review on detection and identification methods for brewery related microorganisms - new potential methods for rapid and exact identification

摘要

An overview of the state of the art detection methods for yeasts, wild yeast and beer spoiling bacteria is given, namely microscopy based on fluorescence probes, karyoryping and PCR techniques. These methods are used for different tasks like differentiation between brewers yeasts, closely related yeasts or detection of spoiling yeasts and bacteria. In addition new promising methods will be introduced. On one hand they are based on IR-spectroscopy, on the other hand on PCR combined with an HPLC technique. With the methods new opportunities are open to differentiate brewery related microorganisms up to strain level.