Realtime PCR-detection of top-fermenting (ale) and bottom-fermenting (lager) brewing yeast in quality control

It is of essential importance to control the purity of the brewing culture yeast to obtain a good beer quality. Ale yeast (top-fermenting brewing strains) can be regarded as spoilage organismns in the lager beer production process (using bottom fermenting lager yeast). In addition lager yeast are spoilage organisms in the ale beer production process. By realtime PCR it is now possible to control the quality of brewing yeasts for such contaminations rapid, specific and sensitive. Both systems are very sensitive: a contamination of 0.1% in mixtures is detected.


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