Kvasny Prum. 2003; 49(11-12): 340-343 | DOI: 10.18832/kp2003022

Characterization of Bacterial Contamination in Beer by PCR Method.Peer-reviewed article

Jaroslav VOHÁNKA, Pavel DOSTÁLEK, Jaromír FIALA, Ida HOLLEROVÁ
1 Ústav kvasné chemie a bioinženýrství, VŠCHT Praha, Technická 5, Praha 6
2 Výzkumný ústav pivovarský a sladařský, a.s., Lípová 15, Praha 2

PCR method for detection of the most frequent bacterial contamination in brewing industry - lactic acid bacteria was tested. Many different biochemical methods have been used for characterization of bacterial isolates genus Lactobacillus. Genomic DNA from 14 different strains of this genus was isolated and characteristic part of DNA was amplificated. All isolates were confirmed as Lactobacillus genus members by PCR methods. Isolates were not possible distinguish to the separate species.PCR method for detection of the most frequent bacterial contamination in brewing industry - lactic acid bacteria was tested. Many different biochemical methods have been used for characterization of bacterial isolates genus Lactobacillus. Genomic DNA from 14 different strains of this genus was isolated and characteristic part of DNA was amplificated. All isolates were confirmed as Lactobacillus genus members by PCR methods. Isolates were not possible distinguish to the separate species.

Keywords: beer, contamination, Lactobacillus, PCR, DNA, analysis

Published: November 1, 2003 

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