BeerGenomics biotech startup (part of the TechnoSpark Group of Companies, in the investment network of the RUSNANO Group’s Fund for Infrastructure and Educational Programs) has developed a test for detecting harmful microorganisms in beer that provoke excessive foam formation when opening and cause an explosion of tin cans and other containers.
BeerGenomics has created an inexpensive high-precision test that allows, using PCR method, to detect Diastaticus species in beer, yeast or wort, which cause secondary beer fermentation after bottling. Consequently, excessive carbon dioxide is accumulated in the container, so that high pressure makes a bottle or a can to become dangerous and explode frequently. Provided that the container remains sealed, the gushing beer is spilled on the consumer at the moment of opening. As for its structure, the Diastaticus is similar to ordinary yeast, therefore, it is very difficult to identify them by conventional microbiological methods. The early Diastaticus detection provides a brewery with an opportunity to avoid losses due to the recall of shipped drink lots. For diagnostics, 0.5 litres of beer are needed, the test is completed in 3 days and is suitable even for small breweries.
It is difficult to completely exclude the contamination of raw materials with Diastaticus, and when containers explode, the brewery is forced to return the entire batch from stores and bars at its own expense. In order to eliminate such risks, prior to shipping beer, the brewery can order our test and get an unambiguous conclusion whether there is yeast in beer that can cause secondary fermentation or not.
Yulia Dolgopolova, CEO, Beer Genomics
In addition, the Diastaticus or diastatic yeast infestation causes a loss of the drink quality, a change in taste, and an increase in alcohol, even in non-alcoholic beer.
The Beer Genomics beer quality control is provided by PCR (polymerase chain reaction), the same genetic analysis that is applied to detect infectious diseases (for example, coronavirus) and determine paternity. “The STA1 gene is a distinctive feature of diastatic yeast. However, it does not cause secondary fermentation by itself. It occurs if there is a certain genetic sequence before the gene. We consider this characteristic in order to avoid false-positive results,” Dolgopolova said. “By the way, we also conduct pre-shipment diastaticus testing of all the yeast grown in our laboratory.”
BeerGenomics yeast laboratory specializes in the professional cultivation of liquid yeast, as well as in using genetic methods for beer and raw material contamination control.
Source: Media Office of TechnoSpark