3 ADVICES to detect spoilage organisms in you BEER Production – By Jermaine Lindsey BioMerieux

Today I’m very happy because I am with
Jermaine Lindsey to talk about the Invisible Sentinel (BioMerieux) solution at a more
expert level because last time it was with Ben, was basic, remember the video ? so happy that you brought that up Julien And you are an expert. I am an expert I’d like to consider myself an expert. Ben is definitely an expert in a lot of topics but sometimes in the
beer I have a little bit more information to offer. So last time I understood your solution
is very easy for every Brewers but I understood that you test the final
product so I thought “What should I do with this result at the end ?”
I have a Pediococcus for example hop resistant positive, what should I do ? So I think Julien you bring up a good point is we did not want to just
provide a yes or no in terms of it there’s a contamination at the brewery I
think what we also wanted to do was provide a quantitative result to
understand the severity of the issue as well
so aside from the fact that we’re specifically detecting hop resistant
lactobacillus or Pediococcus meaning it can survive in the beer in the first
place to potentially threaten its quality we wanted to be able to give the
Brewers a a better idea of the risk that the detected organism presents to
their product as well Imagine that I have a lot of lactobacillus inside my beer. So I throw it away ? Or Can I do something else ? Not necessarily, I think that we were able to obviously
test the breweries finished product that can be in the package
before it ships to avoid you know a massive recall situation. it could also be in the actual tank before it goes to package to
even avoid wasting any packaging materials or labor hours from the
packaging team at the brewery as well Can I test before the final products, in
the process ? Absolutely That’s what I want to know because you mentioned that I can test my raw materials, I can test everything (environment…). Absolutely so really what we’re trying to do is provide a tool that’s
not just compatible with the finished beer product because that is a very
valuable stage of the process to test we also want to be able to give a little
bit more proactive testing upstream in the production process as well, our
tests are compatible with fermentation samples, our tests are compatible as you
mentioned with the actual raw materials, so testing the yeast now we could even
test the environment whether that’s surfaces of different equipment or rinse
water from cleaning cycles. How do you it for the environment samples ? Beer samples are liquids but how do you do we a surfaces ? So for these applications we actually
took a lot of our best practices and know-how from our food safety side of
the business, where people are constantly planning for plant audits and
HACCP planning … So what we actually use is just a sterile surface sponge which is able to swab areas like filler heads on a packaging line, man ways on a
tank or all the way even up to the brew house at the heat exchanger to see if
indeed these problems are stemming from different equipment and potentially
shadows in their sanitation process. If you have 3 advices for me, in my process, What should I test ? Raw materials – Pediococcus ? Yes actually. So I think that the smartest idea
for any brewery that’s just getting started with testing at their brewery
on-site is definitely using our BrewPAL product to test for bacteria
early on in fermentation and the reason for this is since we sell a proactive
technology we also want to take a quality assurance stance and making sure
that even from the beginning of production that your beer is free of any contaminants that could be competing with your yeast for
example or free of any contaminants like Diastaticus early on in fermentation
that way you’re not allocating a ton of resources, time, ingredients towards
something that may already be lost in terms of internal contamination. So one of the ideal spots that I recommend is using brewPAL and our brewSTAT tests
for both hop resistant Lactobacillus and Pediococcus and also Saccharomyces diastaticus in the fermentation tank. And this way it kind of acts as a
check for the lot that’s being produced in the tank but it’s also checking to
make sure that that yeast that they’re going to harvest out of the tank is not
contaminated for the next batch of beer that they brew afterwards as well. A lot of our customers are using our Veriflow system because it’s well suited for
almost any size of craft brewery some larger breweries have higher throughput
in terms of sample and also have some needs
that may be outside of the spoiler spectrum as well. So as a result we’ve been able to team up with bioMérieux, and offer our new brewPRO test kit on
the Gene-Up real-time light cycler as well. So multiplex real-time PCR, so lot of opportunities. You got it. So it’s the next step,
it’s the upgrade but I think we’ll have a chance to talk more about that maybe
in the next episode. Thank you very much for your time. It’s a pleasure Julien, thank you. And see you in Lyon ! Absolutely ! “A la prochaine”

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