Mass Spectrometry Profiling of Beer Spoilage Microorganisms -A Cost CaIculation

摘要

BIOLOGICAL QUALITY CONTROL in breweries is crucial to ensure consistent product quality. Thorough and routine microbiological testing not only depends on a rigorous regime with sampling points distributed throughout the production process, but also on the identification of spoilage microorganisms to the species level from all sampling sites, Only this allows an informed decision on the severity of the infection, since organisms from the same genus can be in different spoilage categories, Classical methods for the enumeration of these organisms generally encompass membrane filtration and plating on solid growth media, and if necessary, the exclusion of production flora is achieved with incubation of the sample on selective culture media (solid or liquid). Microorganisms are subsequently identified using light microscopy. The development of physiological and biochemical assays has improved the identification of these microorganisms, typically to the species level with decreased false-positive rate.