Revision of the genus Pectinatus spp . in brewery and proposed a medium for detection on surfaces.

Identifier:  TFM:209

Handle: https://hdl.handle.net/20.500.11797/TFM209

Authors:  Rodriguez Saavedra, Magaly

Abstract:
FINAL MASTER RESEARCH ABSTRACT Master: Master in Fermented Beverages, Specialty in Brewing Science and Technology. Title: Review of genera Pectinatus spp. in brewing and proposal of a medium for detection on surfaces. Student: Magaly Rodríguez Saavedra Directors: Gemma Beltran y María Jesús Torija ABSTRACT There is a small group of non-pathogenic bacteria that can survive, grow and spoil the beer. Very few cases of beer spoilage have been reported in recent years due to high levels of hygiene; but the risk has increased by technological advances. Due to the strict regulations on food safety and the desire to maintain a good brand image, the beer spoilage microorganisms are a serious concern to the breweries worldwide. Genera Pectinatus and Megasphaera are the most difficult beer spoilage bacteria to detect due to their anaerobic nature; however, there is a necessity to detect, even though a single viable microorganism in beer. From the prevention point of view in order to avoid undesirable consequences in the final product, the detection of Pectinatus on the brewery surfaces is one of the main necessities. Based on this necessity, a revision of the genus Pectinatus in brewing has been made, including its detection by culture dependent methods. The use of modified medium based on MRS-T medium for surface analysis in the brewery is proposed. Tarragona, July 1, 2016.