Four Classical and Complementary Microbiological Media Useful
Within the Fermentation Industry: Two for Detecting Bacteria and Two for
Detecting Yeast
MBAA TQ vol. 43, no. 4, 2006, pp.
270-276 |
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Gary Spedding, Ph.D. Brewing and Distilling
Analytical Services, LLC, Lexington, KY.
Abstract
This paper presents details of four key microbiological media that
are valuable for use by brewers and, furthermore, proposes that they
should be equally useful for the detection and enumeration of bacteria and
yeasts in wineries, distilleries, and fuel ethanol plants. As a set of
four media, they should prove effective for most work done in the
fermentation laboratory. The formulation, preparation, and uses of each of
the media are presented, together with some appropriate quality-control
parameters necessary for judging each of them. To provide readers with
information on the value and full cost benefits of the use of each of the
four media, approximations of the anticipated costs to manufacture (at
this time) typical 500-g batches of each of the media are also presented.
This economic perspective is not usually presented with regard to key
materials and, therefore, will be of benefit to many smaller laboratory
operations. As the ethanol industry expands in new directions, both in
terms of potable and fuel ethanol, it is believed that these four
microbiological media will be used in more applications to help improve
production quality and efficiency.
Keywords: bacteria, brewing, distilling, microbiological media,
wild yeast, yeast
S�ntesis
Se presentan detalles de cuatro medios microbiol�gicos claves que
son de gran valor a los cerveceros y se propone que deben ser igualmente
�tiles para la detecci�n y enumeraci�n de bacterias y levaduras en
vin�colas, destiler�as y plantas de producci�n de etanol como combustible.
Como un conjunto de cuatro medios, debe ser muy eficaz para la mayor�a de
los trabajos en un laboratorio de la industria de fermentaci�n. Se discute
sobre la formulaci�n, preparaci�n y modo de utilizar de cada uno de estos
medios, adem�s de dar los par�metros apropiados de control de calidad
necesarios para juzgar cada uno de ellos. Para que se pueda estimar el
valor y los beneficios de costos del uso de estos medios, se da un valor
aproximado de lo que se piensa ser�an los costos de manufactura (actual)
de lotes de 500 g de cada uno. La perspectiva econ�mica con materiales
claves normalmente no se presenta, por lo que esta informaci�n ser�
bienvenida por laboratorios peque�os. Se piensa que estos cuatro medios se
usar�n en m�s aplicaciones para ayudar mejorar la calidad y eficiencia de
producci�n al expandirse la industria de etanol, tanto para usos potables
como para combustible.
Palabras claves: bacterias, elaboraci�n de
cerveza, destilaci�n, medios microbiol�gicos, levadura salvaje, levadura
