Development and application of MALDI-TOF mass spectrometry for a fast identification of beer spoilers and brewery contaminants

External promotor(s): 
A. Van Landschoot
E. Vercammen
Description: 

Beer is a beverage with high microbiological stability because it contains insufficient amounts of oxygen and nutrients for the growth of many microorganisms. Low pH, high CO2-content, the presence of alcohol and antibacterial hop compounds ensure microbial stability. Nevertheless, beer spoilage bacteria are a common problem in the brewing industry and typically cause visible turbidity, acidity and off-flavours. Hence, spoilage microorganisms are a source of concern for the brewing industry worldwide. When performing quality control of beer products it is important to rapidly detect these microorganisms and determine their spoilage capacity. Currently, spoilage organisms are detected by ATP-measurements and culture-dependent methods using selective media. These approaches are notoriously laborious and time-consuming. Furthermore, faster detection methods such as immunological assays with PAb and MAb, DNA-typing, ribotyping and PCR based techniques are not specific or not sensitive enough. Therefore, the present study aims to develop a quick, specific and inexpensive technique to identify contaminants and spoilage bacteria in brewery intermediates and beer. Using MALDI-TOF MS specific biomarkers present in the MALDI-TOF MS profile will be identified for each beer spoiling species, in order to achieve a complete database. This will enable to characterize spoiled beer samples by performing MALDI-TOF analysis and comparing the MS profiles with the ones present in the database. This way breweries will be able to quickly anticipate to contamination and to avoid possible spoilage.

Run time: 
01/01/2009 to 31/12/2013
Project titel (NL): 
Ontwikkeling en toepassing van MALDI-TOF massaspectrometrie voor snelle identificatie van bierbedervers en brouwerijcontaminanten
Project omschrijving (NL): 

Beer is a beverage with high microbiological stability because it contains insufficient amounts of oxygen and nutrients for the growth of many microorganisms. Low pH, high CO2-content, the presence of alcohol and antibacterial hop compounds ensure microbial stability. Nevertheless, beer spoilage bacteria are a common problem in the brewing industry and typically cause visible turbidity, acidity and off-flavours. Hence, spoilage microorganisms are a source of concern for the brewing industry worldwide. When performing quality control of beer products it is important to rapidly detect these microorganisms and determine their spoilage capacity. Currently, spoilage organisms are detected by ATP-measurements and culture-dependent methods using selective media. These approaches are notoriously laborious and time-consuming. Furthermore, faster detection methods such as immunological assays with PAb and MAb, DNA-typing, ribotyping and PCR based techniques are not specific or not sensitive enough. Therefore, the present study aims to develop a quick, specific and inexpensive technique to identify contaminants and spoilage bacteria in brewery intermediates and beer. Using MALDI-TOF MS specific biomarkers present in the MALDI-TOF MS profile will be identified for each beer spoiling species, in order to achieve a complete database. This will enable to characterize spoiled beer samples by performing MALDI-TOF analysis and comparing the MS profiles with the ones present in the database. This way breweries will be able to quickly anticipate to contamination and to avoid possible spoilage.