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Jul 17, 2015 | Blogs, Food / Beverage | 0 comments
Spoiler Alert – How to Save Time Testing for Bacteria in Beer?
Nothing ruins a batch of beer worse than bacteria, specifically Pediococcus and Lactobacillus. Too much of these hop resistant genes can get carried away causing spoilage and sour beer. It is why breweries put every batch of beer through a quality control check before it is sent out to the consumer.
However, sometimes bad batches make it out the door because wild yeasts can be too small to detect using conventional microbial techniques. To ensure accuracy and efficacy, however, the SCIEX food and beverage scientists are putting many a beer to the test using capillary electrophoresis (CE) multiplex PCR (XP-PCR). This process has been proven to simultaneously identify six major genera of beer spoilage bacteria and yeast along with their potential to spoil beer by detecting five hop resistant markers within 24 hours of sampling.
Beer Testing Goes MolecularThe benefit to lab scientists is molecular testing delivers fast results and high-resolution separation. According to Handy Yowanto, Senior Product Manager, SCIEX Genetic Analysis Product, “If you want to skip the guesswork, molecular techniques are the answer. They detect different types of microbes in tank cleaning, brewing process and final product quality check (QC).”
The Message Is This:If you are using conventional microbial culturing techniques along with dye sequencing, you may be missing some bacteria. The reason being is these methods cannot detect hop resistant genes that allow unculturable or slow-growing microorganisms to flourish. Don’t let your beer fall flat. Bacteria can be introduced at any stage of the brewing process, but you can learn how to attack the problem by detecting hop resistant genes.Read the Full Report >
Trifluoroacetic acid (TFA) is emerging as one of the most concerning ultrashort-chain PFAS in Europe’s food supply – particularly in cereals, a staple consumed daily by millions. A report from PAN Europe reveals a widespread and largely unmonitored contamination trend that raises serious questions about food safety, regulatory blind spots, and future monitoring strategies.
PFAS analysis is complex, but expert guidance doesn’t have to be. In this episode of our ‘Ask the PFAS expert series’, we’re joined by Michael Scherer, Application Lead for Food and Environmental, to answer the most pressing questions in PFAS analysis. From why LC-MS/MS systems are the gold standard for analyzing diverse PFAS compounds, to which EU methods deliver reliable results for drinking water, and to practical steps to prevent contamination, Michael shares actionable insights to help laboratories achieve accuracy, consistency, and confidence in their workflows.
During an LC-MS/MS experiment, traditional fragmentation techniques like collision-induced dissociation (CID) have long been the gold standard. Electron-activated dissociation (EAD) is emerging as a transformative tool that enhances structural elucidation, particularly for complex or labile metabolites.
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