Spoilage describes the process of natural food decay, which includes a significant decline in quality (color, consistency, smell, and taste) but without causing illness. Causes of food spoilage include decomposition processes caused by bacteria and fungi. Possible unwanted metabolites produced include organic acids, alcohols, ketones, amino acids and ammonia.
Spoilage Organisms Detection Kits
foodproof® Spoilage Organisms Detection Kits
The genus Alicyclobacillus consists of Gram-positive, thermoacidophilic spore-forming bacteria, which are typically found in soil. Spores of Alicyclobacillus spp. can contaminate fruit during production. These thermophiles survive typical pasteurization. Though non-pathogenic, they cause off-flavors (via guaiacol or halogenated phenols) in fruit juices, concentrates and tomato-derived products. The species Alicyclobacillus acidoterrestris is the most commonly observed cause of spoilage.
The foodproof Alicyclobacillus Detection Kit is a multiplex real-time PCR that detects the genus Alicyclobacillus as well as specifically identifies Alicyclobacillus acidoterrestris in a single test.
The foodproof Alicyclobacillus Detection Kit is a multiplex real-time PCR that detects the genus Alicyclobacillus as well as specifically identifies Alicyclobacillus acidoterrestris in a single test.
During production of beer, microbial contamination can reduce the quality of the beer, including cloudiness or changes in the pH or flavor. Using the foodproof Beer Screening Kit, the most important beer spoilage bacteria in the production process are quickly and easily detected and identified.
The foodproof Beer Screening Kit allows detection of the 30 most important beer-spoiling bacteria in a single reaction. Specifically, it detects the genera Lactobacillus, Pediococcus, Megasphaera and Pectinatus. The most important representatives of these genera, such as Lactobacillus brevis, Lactobacillus lindneri, Pediococcus damnosus or Megasphaera cerevisiae can also be identified by melting curve analysis in the same test. The updated version of the foodproof Beer Screening Kit additionally detects Lactobacillus acetolerans.
The foodproof Beer Screening Kit allows detection of the 30 most important beer-spoiling bacteria in a single reaction. Specifically, it detects the genera Lactobacillus, Pediococcus, Megasphaera and Pectinatus. The most important representatives of these genera, such as Lactobacillus brevis, Lactobacillus lindneri, Pediococcus damnosus or Megasphaera cerevisiae can also be identified by melting curve analysis in the same test. The updated version of the foodproof Beer Screening Kit additionally detects Lactobacillus acetolerans.
The foodproof Beer Screening LyoKit is a qualitative real-time PCR kit for the detection of 32 beer spoilage bacteria including identification of Lactobacillus brevis and detection of the hop tolerance genes horA and horC in one test in three different fluorescence channels.
The foodproof Beer Screening 2 LyoKit is a qualitative real-time PCR kit for the detection of >30 beer spoilage bacteria. It differentiates between the lactic acid bacteria, Lactobacillus and Pediococcus, and the obligate anaerobic bacteria, Pectinatus and Megasphaera. It also detects the hop tolerance genes, horA and horC, in a single test using four different fluorescence channels altogether.
The foodproof Spoilage Yeast Detection 1 LyoKit is a highly sensitive real-time PCR kit for the fast and easy detection of the spoilage yeasts Zygosaccharomyces, Dekkera / Brettanomyces and Saccharomyces spp.. Quantification is possible if required. The kit detects only the DNA of viable organisms.
The foodproof Spoilage Yeast Detection 2 LyoKit is a highly sensitive real-time PCR kit for the fast and easy detection of the spoilage yeasts Saccharomyces cerevisiae var. diastaticus, Wickerhamomyces anomalus, Kazachstania exigua and Schizosaccharomyces pombe. Quantification is possible if required. The kit detects only the DNA of viable organisms. Kazachstania exigua and Schizosaccharomyces pombe can be differentiated by melting curve analysis.
Dekkera (the teleomorph version of the genus Brettanomyces, often called “Brett”) is an ascospore-forming yeast genus, which currently comprises 5 species. The species Dekkera anomala and Dekkera bruxellensis are the main spoilage species in beer, wine and soft drinks. Contamination by these microorganisms is characterized by turbidity, strong sediment formation or formation of surface films.
Yeasts and moulds are widely distributed in the environment and can enter foods through inadequately sanitized equipment or as airborne contaminants. Yeasts and moulds frequently become predominant on foods when conditions for bacterial growth are less favorable, e.g. foods with low aw, low pH, high salt, or high sugar content. Therefore they also become a problem in dairy products. Conventional microbiological methods for the detection, quantification and identification of yeasts and moulds are very time-consuming, taking up to 14 days to perform.
BIOTECON Diagnostics has developed a new, unique detection and quantification kit, the foodproof Yeast and Mould Quantification LyoKit, 5’Nuclease, for the quantification of yeasts and moulds in all kind of dairy products, including finished products and raw materials. The new test kit detects and quantifies the total count of all yeast and mould species within a time of only 5 hours.
