Detection of beer spoilage bacteria Megasphaera and Pectinatus by polymerase chain reaction and colorimetric microplate hybridization

• Published in: International journal of food microbiology 1998-12, Vol.45 (2), p.119-127
• Main Authors: Satokari, Reetta, Juvonen, Riikka, Mallison, Kirstie, von Wright, Atte, Haikara, Auli
• Format: Article
• Language: English
• Subjects: Beer - microbiology; Beer spoilage; BEERS; BIERE; Biological and medical sciences; CERVEZAS; Colorimetric microplate hybridization; Colorimetry; DETERIORATION; DETERIORO; DNA, Bacterial - chemistry; Electrophoresis, Agar Gel; Fermented food industries; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Gram-Negative Anaerobic Bacteria - genetics; Gram-Negative Anaerobic Bacteria - isolation & purification; MEGASPHAERA; Nucleic Acid Hybridization; PCR; Pectinatus; Polymerase Chain Reaction - methods; RNA - chemistry; RNA, Bacterial - chemistry; RNA, Ribosomal, 16S - chemistry; RNA, Ribosomal, 16S - genetics; Sensitivity and Specificity
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(98)00154-8

Anaerobic bacteria of the genera Megasphaera and Pectinatus cause beer spoilage by producing off flavours and turbidity. Detection of these organisms is complicated by the strict anaerobic conditions and lengthy incubation times required for their cultivation, consequently there is a need for more rapid detection methods. A polymerase chain reaction (PCR) method and a colorimetric microplate hybridization assay were developed for the rapid and specific detection of Megasphaera cerevisiae and Pectinatus spp. A biotinylated primer pair was designed for the amplification of a 403 base pair (bp) fragment of the M. cerevisiae 16S rRNA gene and a primer pair from literature was used for the amplification of an 816 bp fragment of Pectinatus 16S rRNA gene. Amplified PCR products were analyzed by the colorimetric microplate hybridization method in which a biotinylated PCR product was captured by streptavidin and hybridized with a digoxigenin-labelled oligonucleotide probe. In the final step an enzyme-linked antibody and a colorimetric reaction were utilized. A simple and rapid sample treatment was set up for the PCR detection of contaminants in beer. Detection of M. cerevisiae (≥5·10 3 colony forming units [cfu]/100 ml) and Pectinatus frisingensis (≥5·10 5 cfu/100 ml) in beer was successful, but the sensitivity of the assay still needs to be improved for direct detection of the small amounts of bacteria present in beer.