[Instrumental technics for the detection of microorganisms in brewing]

Although modern production techniques keep microorganism levels very low in both finished beer and in beer process, there is still concern about early detection and prevention of accidental proliferation of brewery spoilage microorganisms. Traditional microbiological techniques can detect such low levels, but no results are obtained before 3 to 6 days of incubation. That is why rapid or even "instant" techniques are a main objective of research in the brewing industry. In this work, some instrumental techniques (DEFT, MMCF, impedance, pH, immunology and PCR based techniques, bioluminometry) are described and considered from the point of view of their regular use in brewery Microbiological Quality Assurance Laboratories. Real case experiences are brought forward.