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Spoilage testing in brewing


As well as testing for microbial contamination in the food industry, where contaminants are associated with public health concerns, spoilage organisms are also a significant burden, especially in the brewing industry.


Both bacteria and non-brewing strains of yeast can contaminate the brewing process or final product and, whilst of no health concern to the consumer, these organisms can significantly impact the aroma, acidity and colour of a brew. As many consumers drink based on a brand and flavour loyalty, spoilage can be costly to a brewer.


Current laboratory techniques can take over 7 days to identify some of the key spoilage organisms. Once contamination has been identified, equipment in the production process then needs to undergo sterilisation and should not be used until re-tested to confirm that cleaning was successful. Downtime of equipment is the second area of cost to the brewer.


Speedy Breedy can be used to rapidly identify key spoilage organisms in brewing :

  • Lactic Acid Bacteria (Lactobacillus and Pediococcus)
  • Acetic Acid Bacteria (Acetobacter and Gluconobacter)
  • Wild Yeasts

Able to commence testing at the point of sampling in the brewery, Speedy Breedy can reduce detection times by several days and, courtesy of Speedy Breedy's highly sensitive detection system, can identify even low level contamination of organisms at 1 CFU / ml levels.


With no microbiology experience required to operate and an easy-to-use, portable design, Speedy Breedy can help a brewery significantly increase their ability to rapidly detect spoilage contamination and significantly decrease their process down time.


Links:
Product Listing
Ice Cream Lab
Trial 2 'Assessment of the suitability of Speedy Breedy as a rapid' conducted by Campden BRI