FAQ
PCR takes genetic material from the target and makes billions of copies of it. This means that even if a small number of microorganisms are present, they can be “seen” easily on PCR. This property is called sensitivity. PCR is also able to recognize the genetic fingerprint of each microorganism to identify it with very high certainty. This property is called specificity. Finally, PCR is very fast, often producing a result in a matter of hours. Sensitivity, specificity, and speed make PCR a remarkably powerful test.
The timing depends of different factors :
- Direct PCR (no enrichment) vs. PCR after enrichment: Direct PCR involves proceeding with the PCR process without prior enrichment steps, while PCR after enrichment includes enrichment procedures that usually take 48 hours. The need for enrichment depends on the sample type.
- Results Timeline: Generally, if samples require enrichment, results will be available 2 working days after the samples are received, provided they arrive before 1:00 PM.
PCR testing is considered the gold standard for diagnostic testing in both human and veterinary medicine. Its application in breweries and wineries provides superior sensitivity compared to traditional methods, minimizing the risk of overlooking spoilage microorganisms in samples. Additionally, PCR is highly specific, leading to rare occurrences of false positive results.
Spoilage bacteria and yeasts can have various effects on beer, leading to undesirable flavors, aromas, and appearances. Here are some examples:
1. **Off-Flavors**: Spoilage organisms such as Lactobacillus, and Pediococcus can produce off-flavors in beer, including vinegar-like acetic acid, buttery diacetyl, or musty geosmin, compromising the beer's taste profile.
2. **Cloudiness**: Yeasts like Brettanomyces or certain strains of Saccharomyces, along with bacteria such as Lactobacillus and Pediococcus, can contribute to cloudiness in beer, diminishing its clarity.
3. **Gushing**: Wild yeasts like Saccharomyces cerevisiae var. diastaticus or spoilage bacteria such as Lactobacillus can lead to over-carbonation, resulting in undesired gushing upon opening the beer.
4. **Sourness**: Bacteria like Lactobacillus, Pediococcus, or wild yeast strains can impart sour or tart notes, deviating from the intended flavor profile of the beer style.
5. **Staling**: Spoilage organisms including aerobic bacteria and wild yeasts can expedite the staling process, causing the beer to lose its freshness and acquire stale flavors prematurely.
6. **Haziness**: Presence of unwanted microorganisms like wild yeasts, lactic acid bacteria, or Pectinatus spp. can induce haziness or sedimentation in beer, affecting its visual appeal and mouthfeel.
It's crucial for brewers to maintain strict quality control measures to prevent contamination by spoilage bacteria and yeasts to ensure the beer's flavor, appearance, and overall quality remain intact.
Take a look at our services to discover the most suitable approach for managing this risk.
Ensuring stringent quality control measures in wineries is essential to prevent contamination by spoilage bacteria and yeasts, thereby preserving the flavor, appearance, and overall quality of the wine.
1. **Off-Flavors**: Spoilage microorganisms such as Brettanomyces and lactic acid bacteria can introduce off-flavors in wine, such as barnyard, vinegar-like acetic acid, or sour milk aromas, altering the wine's sensory characteristics.
2. **Cloudiness**: Yeasts like Brettanomyces and lactic acid bacteria can cause cloudiness in wine, affecting its transparency and visual appeal.
3. **Effervescence**: Certain spoilage microorganisms, such as specific strains of Brettanomyces or bacteria like Pediococcus, can induce a fizzy or effervescent quality in wine, leading to unwanted bubbles.
4. **Sourness**: Lactic acid bacteria can contribute sour or vinegar-like flavors to wine, disrupting the intended flavor profile.
5. **Oxidation**: Spoilage organisms can promote oxidation in wine, resulting in the loss of fresh fruitiness and the development of sherry-like or nutty aromas.
6. **Sedimentation**: Presence of spoilage microorganisms like Brettanomyces or lactic acid bacteria can lead to sedimentation in wine, affecting its clarity and mouthfeel.
Please review our services to identify the appropriate method for handling this risk.