Real-Time PCR and melting curve analysis for rapid detection and identification of beer spoilage microorganisms

摘要

A real-time PCR technique was applied for the rapid detection and identification of beer spoilage microorganisms. In this system, fluorescence increased specifically in samples with beer spoilers, while after PCR, the melting curve analysis showed the specific melting point values to each beer spoiler. We also developed a system for predicting the beer spoilage ability of strains of Lactobacillus brevis and Pediococcus damnosus, differentiating between the brewing and wild yeasts of Saccharomyces cerevisiae, and specifically detecting beer spoilers from samples of existing plural microorganisms. The study should greatly contribute to microbial quality assurance in breweries.