HomeCulture Media and Tests for the Microbiological Quality Control of Beverages

Culture Media and Tests for the Microbiological Quality Control of Beverages

Safe Beverages

Spoilage organism testing is a crucial step within the beverage industry to enable the safe release of drinks to the market. Requirements can vary from industry to industry, depending on different spoilage parameters — we can offer a full range of culture media and tests for microbiological quality control with our broad portfolio.

Our beverage safety testing solutions cover the most important spoilage organisms, so you can ensure the quality of your beverages. Whether you need to test wine, beer, soft drinks, juices, or water, we have the safety testing solution to fit your needs.

In this brochure, you will find information on the microbiological control for

  • Wine
  • Beer
  • Soft Drinks
  • Juices

We provide you with an overview about our portfolio of culture media and tests suitable for these types of beverages, sorted by testing organism, to make is most convenient for you to find the testing solution matching your needs.


Extract: Beer

Brewing beer involves microbial activity at every stage, from raw material (grain, hops, water, syrups, sugars), to wort and fermentation, up to the final packed beer. Most of these activities are desirable, as beer is the result of traditional fermentation, but others represent threats to the quality of the final product.

Water is an important raw material used for steeping and mashing; it is checked for chemical (e.g. hardness, alkalinity, etc.) and microbiological properties (potable water parameters, EU Directive 98/83/EC Quality of Water Intended for Human Consumption).

Through the fermentation of maltose and other sugars to ethanol and carbon dioxide, the resulting conditions are hostile to the growth of most microorganisms. Nevertheless, some spoilage yeasts (e.g. Brettanomyces or its teleomorph Dekkera) and bacteria can survive and grow slowly and may start to spoil the beer weeks after leaving the brewery.

The packaging and distribution of beer represent the two greatest challenges to the microbial stability of beer. Biofilms can form on the surfaces of filler kegs, tubes, or any vessel, increasing the risk of microbial contamination. The industry long ago addressed this issue through product stabilization via filtration, pasteurization, or some combination thereof. However, with today’s increasing demand for unpasteurized beers, this has led to an increase in incidents of microbial contamination and spoilage of beer.

Continue reading in our brochure.

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