Case Study: Pre-Filtration for Detection of Spoilage Microorganisms in Yeast Slurry and Unfiltered Beer with Non-flocculant Yeast
Overview
Wachusett Brewing Company produces dozens of different beers, with their signature beer being the Blueberry Ale. With such a wide selection, detection of spoilage microorganism contamination is critical.
The protocol for detecting bacteria in brewery samples requires filtration of sample, which is difficult as both yeast slurry and the unfiltered beer are very thick due to high concentrations of yeast.
In this case study, Wachusett Brewing Company addressed this issue with a pre-filtration step into their process using a Sartorius device and cellulose nitrate membranes.
- Document Type: Case Study
- Page Count: 2
Key Takeaways:
- They were able to filter 2 mL of yeast slurry diluted in 100 mL sterile water and unfiltered beer with non-flocculant yeast.
- They saw a 2,000% increase in sensitivity (and detection potential) over current method for detection of spoilage microorganisms.
- It is possible to do filtrations for all critical steps in the brewing process.