Tests detect Alicylobacilli and its off flavours
blamed for contamination of drinks and for producing off flavours.
The DöhlerGroup said the three tests are sensitive enough to pick up the trace contamination Alicyclobacilli and determine whether the bacteria has affected the beverage's flavour. The company's BAT Agar and BAT Broth products are for detecting Alicyclobacillus cultures. The company's Guaiacol Detection Kit detects off-flavour forming, thermoacidophilic bacteria which are harmful to beverages. Used together the three products provide companies with a risk-based method of analysis to ensure their products shelf-life and taste are maintained, the Germany-based company stated. Just the detection of Alicyclobacillus in a product does not allow a clear prediction on the extent and risk of beverage spoilage. As the classical culturing methods only permit the identification of the entire group of Alicyclobacillus strains, users need to be able to distinguish the risk potential of the various Alicyclobacillus strains and clearly identify those with the greatest potential for beverage spoiling, the company stated. Alicyclobacillus can spoil beverages by creating an off-flavours produced by chemicals such as guaiacol, 2.6-di-bromophenole, 2.6-di-chlorophenole. Alicyclobacillus spores can survive the normal pasteurisation treatments and may be activated and grow in favourable conditions after a few weeks, according to Döhler. Only Alicyclobacillus strains with a high beverage spoiling potential will produce the off flavour guaiacol during the incubation period. The colourless substance guaiacol will turn to a brown colour in an enzymatic test. In this way, a simple visual evaluation is possible without any need for special technical equipment, the company stated.