Detection of Non-Alcoholic Beer Spoilage Microorganisms at Critical Points of Production by Polymerase Chain Reaction

Abstract

Detection of non-alcoholic beer contaminants is complicated as lengthy incubation time is required for cultivation; indeed, this is a need for rapid detection methods. A recent study was conducted to determine the microbiological quality of non-alcoholic beers of four brads (A-D) in Tehran, Iran. Polymerase chain reaction (PCR) is applied as a rapid and specific method for the detection of contaminants in beer manufacturing. The PCR protocols were effective for the detection of yeasts in beers during processing until packaging. The presence of wild yeasts and molds during processing could be risky and will affect the final product quality. The predominant contaminants of non-alcoholic beer were found to be the species of Saccharomyces, Pichia, Rhodotorula, Alternaria, Hansenia, Wickerhamomyces, and Cladosporium. It is essential to inform the producers about hazards, and critical control points in non-alcoholic beer processing stages, including; wort boiling, clarification, filtration, and packaging, and the implication of environmental hygiene are deniable.