Additional Individual Microbial Assays

qPCR

This is a list of the individual microbial assays that we are able to run on our qPCR called the "Q".

For Beer, Cider, Champagne, Juice and Wine:

  • All general Saccharomyces strains

  • STA + genes for highly diastatic yeast (Saccharomyces cerevisiae var. diastaticus)

  • Non- Saccharomyces strains (wild yeast) (Brettanomyces, Pichia, Candida, Ambrosiozyma, Kregeryanrija, Issatchenkia)

  • HorABC for Lactobacillus and Pediococcus (pH tolerant Lactobacillus and Pediococcus)

  • Brettanomyces bruxellensis

  • Brettanomyces anomala (Brett claussenii)

  • Brettanomyces naardenensis

  • Brettanomyces custersiana

  • General Lactobacillus/Pediococcus

  • Lactobacillus acetotolerans

  • Lactobacillus fructivorans

  • Lactobacillus rhamnosus

  • Lactobacillus delbruekii

  • Lactobacillus brevis

  • Brewers yeast, wild yeasts, and bacteria

  • Megasphaera/Pectinatus

  • Lachancea Thermotolerans

  • Pediococcus damnosus

  • Candida tropicalis

  • Wickerhamomyces anomalus (Pichia anomala)

  • Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces uvarum

  • Pediococcus damnosus

  • Candida tropicalis

  • Wickerhamomyces anomalus (Pichia anomala)


For Juice and Kombucha:

  • Zygosaccharomyces rouxii

  • Zygosaccharomyces kombuchaensis

  • General Acetic Acid Producing Bacteria

  • Saccharomycodes ludwigii

  • Komagataeibacter hansenii

  • General Komagataeibacter

  • For detection of Gluconacetobacter (Komagataeibacter type strains capable of converting alcohol into various acids)

  • Pseudomonas aeruginosa (food pathogen capable of metabolizing caffeine present in tea)

  • General Bacillus

  • Responsible for pH tolerance and antibiotic resistance in bacterial strains

  • Responsible for pH tolerance in bacterial strains

  • Responsible for pH tolerance in bacterial strains

  • For identification of the specific strain of Bacillus coagulans