Hop-Resistant Pediococcus and Lactobacillus Detection Pediococcus is a genus of spherical lactic acid bacteria typically occuring in pairs and tetrads. Like other lactic acid bacteria, these Gram-positive organisms have a fermentative physiology (producing lactic acid from sugars) and grow best at low pH (around pH 4–5) and in the absence of air.
Lactobacillus is one of the most common beer spoilage microorganisms belonging to the group of lactic acid bacteria, which also includes pediococcus. Lactobacillus metabolizes sugars and produces lactic acid.The bacteria are Gram positive and rod shaped. They grow best in environments with a pH value of 4.0 to 5.0 and a temperature of roughly 30°C (85°F). Some species of lactobacillus have a high tolerance for the presence of hop compounds and can survive under anaerobic conditions. Species include L brevis, L lindneri, and L delbrueckii.
We measure Pediococcus and Lactobacillus using the Invisible Sentinel brewPAL beer spoilage test.
Brettanomyces Species Detection Brettanomyces is a strain of wild yeast that can impact the fermentation and create distinctive flavours in beer through production of acetic acid. Different strains of Brettanomyces produce different flavours. Some strains of Brettanomyces are deliberately used to affect the flavour of certain types of beer but thier unintended presence can have a negative effect on the final product.
We measure Brettanomyces species using the Invisible Sentinel brewDEK beer spoilage test.
Saccharomyces Diastaticus Detection Saccharomyces diastaticus is a wild yeast that breaks down dextrins resulting in overattenuated beers. Saccharomyces wild yeasts are facultative anaerobes that can cause defective flavours and unusual fermentation performance.
We measure Saccharomyces diastaticus using the Invisible Sentinel brewSTAT beer spoilage test..
Pectinatus and Megasphaera Detection Pectinatus is a genus of strictly anaerobic, Gram-negative, spherical bacteria, some species of which are common contaminants of non-pasteurized, packaged beers. Species include Pectinatus cerevisiiphilus, Pectinatus frisingensis and Pectinatus haikarae. Spoilage of packaged beer is evident from turbidity and flavours resulting from the production of hydrogen sulfide.
Megasphaera cerevisiae bacteria are sensitive to ethanol and are more common in low-alcohol products. Megasphaera strains are less common than pectinatus as beer contaminants.
We measure Pectinatus and Megasphaera using the Invisible Sentinel brewMAP beer spoilage test.