Microbiological Analysis in the Brewing Industry

Microbiological Analysis in the Brewing Industry June 2024 cytiva.comContents 2 cytiva.com 3. Foreword 4. Article: Microbiological testing for better beer 9. Infographic: Beer spoilage organisms 10. Infographic: Membrane filtration 11. Q&A: Beer spoilage organisms testing 15. Infographic: Brewing workflow 16. Crafting quality, protecting taste 18. Compendiumcytiva.com 3 Microbiological Analysis in the Brewing Industry Foreword A note from Cytiva Ensuring product quality and safety is of paramount importance to the success of the brewing industry. Through rigorous analysis, brewers can identify and mitigate risks, safeguarding against off-flavors, spoilage and potential health hazards. As part of these analyses, breweries routinely perform microbiological testing throughout the beer-making process. Although beer has intrinsic antimicrobial properties, some bacteria and yeast thrive in this hostile environment. These beer spoilage microbes (BSM) – introduced at different stages of the brewing process – can significantly diminish the overall quality and stability of the product. This eBook explores common microbial contaminants and common methods for their detection, highlighting membrane filtration (MF) as a simple and affordable method for BSM detection suitable for all types of breweries. Furthermore, it presents tips and tricks for microbiological testing from a brewery industry expert and showcases the benefits of Cytiva’s laboratory filtration products. Within the pages of the eBook you will find solutions for microbiological testing that can help ensure beer meets quality standards, prevent extensive recalls and protect your brewery’s reputation.cytiva.com 4 Microbiological Analysis in the Brewing Industry Article Microbiological testing for better beer The beer industry is dynamic, competitive and constantly evolving due to the introduction of new varieties, ingredients, and technological improvements. Microbiological testing and control are needed to ensure the product’s safety and quality. This article explores common microbial contaminants, methods to detect them during production, and quality assessments of beer. We address the main challenges, solutions, and future perspectives in the field. A look inside the brewing vat Despite its long history and technological advances, the brewing process remains essentially unchanged. Beer has four main ingredients: water, malted cereal, hops, and yeast. These ingredients progress through the following stages: wort preparation, fermentation, maturation and filtration, and stabilization. Variations of this process are performed to produce different beer styles.1 During the brewing process, it is mandatory to monitor beer safety and control contaminants. Contaminants reduce quality of the product, can affect consumers’ health and may result in recalls. Chemical contaminants often originate from the cultivation, storage and processing of ingredients. For example, cereals and hops can contain chemical contaminants such as fertilizers, pesticides or mycotoxins. These types of contamination are controlled by a careful selection and quality assessment of the ingredients before the brewing process starts. Microbial contaminations are more complex and can be introduced from individual ingredients or during the brewing process.1cytiva.com 5 Microbiological Analysis in the Brewing Industry Article Most microorganisms and foodborne pathogenic bacteria cannot survive in beer due to high alcohol and carbon dioxide content, low pH and hop compounds. Yet, beer spoilage microorganisms (BSMs) can develop in intermediate stages of production or even in the final product. The risk of BSMs is maximized by trends including beer production in small-scale facilities such as craft breweries and the production of unconventional beers with high bitterness and low alcohol content or the inclusion of exotic ingredients such as fruit, herbs and spices.2 Although most documented contaminations are introduced during bottling or canning, primary contaminations from raw materials or equipment can compromise the whole brew. In response to the varied regulatory challenges during beer production, organizations such as EBC, MEBAK and ASBC bring together key experts to develop industry guidance3 These guidelines provide recommendations for standard values regarding technical specifications for equipment, brewing technology and analytical methods. They promote strict process control and good manufacturing practice to keep consumers safe, maintain product quality, and contribute to the overall sustainability and success of the industry Common beer-spoiling microorganisms Microbial contamination can lead to undesirable effects in beer like changes in appearance, off-flavors and aromas and a reduction of the fermentation yield. Microbial cells, or the complexes and sediments created from their activity, can result in haze, turbidity, sedimentation and foam alterations in beer.4 Metabolites from microbial activity frequently include undesirable volatile sulfur compounds such as hydrogen sulfide, which is responsible for a “rotten egg” smell. This compound can further react to form thiols or diacetyl, a potent compound with a butter-like odor, causing flavor defects in many beer styles.5 In brewing, attenuation refers to the conversion of sugars into alcohol and carbon dioxide during the fermentation process. When microorganisms other than yeast grow, the attenuation rate and process yield are reduced because less sugar is converted into alcohol. Generally, gram-positive bacteria do not grow in beer because hop constituents inhibit their growth. However, some lactic acid bacteria (e.g., Pediococcus damnosus, Lactobacillus brevis, Lactobacillus lindneri) are hop-resistant and grow best at low pH and in the absence of oxygen, making it possible to grow in beer.6 Contamination with these bacteria often results in turbidity, sedimentation, acidification and off-flavor. The most common gram-negative bacteria that spoil beer are Pectinatus cerevisiiphilus, Pectinatus frisingensis, Megasphaera cerevisiae. Acetic acid bacteria, Enterobacter and Zymomonas can also grow, but are less common.5 Wild strains of yeasts such as Saccharomyces, Brettanomyces, and Candida are the most common yeasts that spoil beer. These spoiling yeasts arecytiva.com 6 Microbiological Analysis in the Brewing Industry Article often found within biofilms in brewery facilities. Their adverse effects include the production of phenolic compounds and carboxylic acids and contribute to off-flavors, high attenuation, and excess carbonation.7 Common detection methods The methods to test and identify BSMs should be cost-effective, routine and straightforward for successful and periodic quality control. Among these methods, culturing by direct inoculation of agar plates or liquid broth media is a common method used to identify microbial contaminations in the food industry. Most breweries with a BSM testing procedure use the culturing technique with differential culture media to test equipment, water, wort and beer throughout the production process.8 Samples are plated directly on the culture media. Membrane filtration (MF) is another effective culturing technique for testing fluid samples for microbiological contamination. MF technique concentrates organisms onto a membrane filter that is then plated onto growth media like agar or a brothsoaked pad. Colonies are typically visible in less than 24 hours. This is a widely accepted technique for monitoring quality in sectors such as pharmaceuticals, cosmetics and food and beverages. In the basic method, an appropriate volume of the sample is filtered through a membrane and microbial cells are retained. The membrane filter can then be incubated on an agar plate and the microorganisms trapped on the membrane will grow into colonies. After incubation, the colonies are counted and bacterial density calculated. MF technique is versatile and allows the use of different sample volumes for greater sensitivity and reliability. Rinsing the membrane after sample filtration allows the removal of inhibitory agents or preservatives, reducing the risk of false negatives. A high number of samples can be processed in a short period, with simple lab equipment and reusable hardware. The MF technique can also be used alongside other detection techniques. Following concentration and collection of microbial cells, the target organisms can be further analyzed by rapid molecular methods.9 New molecular biology methods demonstrate potential to assist in microbial testing. Techniques such as PCR, 16S ribosomal RNA, fluorescence in situ hybridization and antibody detection are valuable in detecting and characterizing the beer microbiome.10 Despite the high sensitivity of these techniques, common issues occur, including non-specificity to the DNA’s origin or biological state of the originating cells. This can lead to false positives due to the presence of residual amounts of DNA, nonviable cells, or crosscontamination. Despite the potential advantages of genetic methods, the high cost and technical knowledge needed to perform these tests make them unsuitable for routine testing. These techniques are primarily reserved for research purposes or sporadic screening in large-scale production facilities.9 Regardless of the technique used, sampling must be performed at different stages of the brewing process.cytiva.com 7 Microbiological Analysis in the Brewing Industry Article To enhance detection limits and improve the test significance, different volumes of samples must be analyzed.10 Tips to prevent microbial contamination During the various stages of beer production, microbial contamination poses a significant risk. The most effective strategy to address microbial contamination is anticipation and implementation of good manufacturing practices. The hazard analysis critical control point (HACCP) program is a widely adopted approach that addresses risks through prevention. When applied to the brewing process, HACCP typically identifies critical control points such as the reception of ingredients, mashing, boiling, fermentation and pasteurization.2 At these specific stages in the production process, control can be applied to prevent, eliminate, or reduce BSMs to an acceptable level. Brewing ingredients are a common source of contamination. BSMs have the potential to arise from malts, grains, water, and starter cultures. Strict selection of brewing ingredients and proper storage conditions are necessary to maintain quality, safety and prevent economic losses. This is particularly critical for malts, grains and wort given their high nutritional value and susceptibility to promoting microbial growth. Water is beer’s main ingredient and is present throughout all production stages including cleaning and sanitation of equipment. Consequently, having an adequate water source that is treated and maintained is key to preventing contamination. Maintaining strict hygiene practices throughout the brewing process, from ingredient handling to final product packaging, is critical to keeping beer quality. These practices include routine cleaning and sanitation of equipment, proper storage conditions and compliance with the best brewing practices. In addition to hygiene and prevention practices, rigorous analytic procedures are essential. Samples must be collected aseptically to prevent contamination and preserve their integrity. A controlled brewing environment should be maintained using sterile equipment and materials and following strict protocols for handling and processing samples. It’s also important to ensure regular maintenance of laboratory equipment for accuracy, reliability, and longevity. Conclusions Microbial testing is an integral part of beer production. It ensures that the beer meets quality standards by identifying and controlling the presence of microorganisms. It helps maintain consistency in beer production, avoiding off-flavors, odors, and undesirable compounds. Microbial testing ensures adequate shelf life and reduces the risk of widespread contamination, which prevents extensive recalls, large economic costs and protects the brewery’s reputation. Technological advances are bringing new and exciting possibilities for precise andcytiva.com 8 Microbiological Analysis in the Brewing Industry Article fast detection and identification of BSMs, though technical and economic constraints still prevent their full implementation. Culturing-based methods are expected to remain the primary tool in microbial testing. These methods are simple and cost-effective, but their accuracy, reliability and overall potential can be largely increased when combined with MF. Ultimately, compliance with good manufacturing practices and consistent testing methods is the key to quality and safety in brewing. References 1 Ciont C, Epuran A, Kerezsi AD, et al. Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production. Foods. 2022;11(17):2693. doi:10.3390/foods11172693 2 Thompson A, Dawson P. Historical Perspective and Current Challenges for Microbreweries on Bacterial Spoilage of Beer. Eur J Agric Food Sci. 2023;5(1):80-84. doi:10.24018/ejfood.2023.5.1.636 3 Application note: DR6000 FOR MEBAK AND ASBC METHODS. Hack, DOC042.52.20185. Dec15. 4 Liu S-Q. Impact of yeast and bacteria on beer appearance and flavour. In: Brewing Microbiology. Elsevier; 2015:357-374. doi:10.1016/ B978-1-78242-331-7.00017-4 5 Sakamoto K, Konings WN. Beer spoilage bacteria and hop resistance. Int J Food Microbiol. 2003;89(2-3):105-124. doi:10.1016/S0168-1605(03)00153-3 6 Anderson HE, Santos IC, Hildenbrand ZL, Schug KA. A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Anal Chim Acta. 2019;1085:1-20. doi:10.1016/j.aca.2019.07.061 7 Esmaeili S, Mogharrabi M, Safi F, Sohrabvandi S, Mortazavian AM, Bagheripoor-Fallah N. The common spoilage microorganisms of beer: Occurrence, defects, and determination-a review. Carpathian J Food Sci Technol. 2015;7(4):68-73. 8 Storgårds E, Haikara A, Juvonen R. Brewing control systems: microbiological analysis. In: Brewing. Elsevier; 2006:391-426. doi:10.1533/9781845691738.391 9 Verma S, Siegrist J, Claus J, Shimelis O. Microbial Quality Control of Beer. Sigma-Aldrich, T413031. 2013. 10 Oldham RC, Held MA. Methods for detection and identification of beer-spoilage microbes. Front Microbiol. 2023;14. doi:10.3389/fmicb.2023.1217704Beer spoilage organisms Microbiology solutions. Ensuring quality, protecting taste. An effective laboratory QC/QA program executed throughout brewing workflows helps maintain uniformity of manufacturing processes and ensures consistency of final products. This safeguards the taste profile, product safety, and overall quality of beer. Although the antibacterial qualities of hops reduces growth of most microorganisms, some bacteria, yeasts, and molds can reproduce impacting the flavor, odor, and appearance of beer. This infographic explores some common spoilage organisms and their impacts on beer. Gram-positive bacteria Lactobacillus and Pediococcus are often referred to as lactic acid bacteria and are undesirable in most beers, accounting for 60-90% of contamination events. These organisms can cause beer to taste sour and off-flavor, and result in a hazy appearance. Taste Appearance Gram-negative bacteria Pectinatus and Megasphaera are obligate beer spoilers. They may metabolize components of the beer, such as sugars, proteins, or other compounds, producing compounds that negatively affect taste and cause an unpleasant aroma. Zymomonas frequently found on brewing equipment produce a sulfury flavor and turbidity. Taste Appearance Smell Wild yeast Wild yeast such as Brettanomyces and Saccharomyces refers to strains of yeast that are not intentionally added to the fermentation process. They can produce haze and off-flavors due to differences in ester, fusel alcohol, and diketone production. Saccharomyces cerevisiae var. diastaticus can ferment more sugars than standard brewing yeast resulting in over-carbonation. Taste Appearance Smell Molds and fungi Molds such as Aspergillus, Fusarium, Penicillium, Ascomycetes can produce off-flavors that are typically earthy or woody. Some molds and fungi produce mycotoxins. These are toxic compounds that can be harmful if consumed. Taste Toxicity The most common method to determine the presence of these organisms is to filter samples throughout the brewing process to isolate potential bacterial contamination. This method, commonly known as the membrane filter (MF) technique, allows for precise and accurate quantification of microorganisms in a liquid sample. Membrane filters can be selected based on their pore size, allowing for the isolation of specific microorganisms. Cytiva offers a broad range of filters and hardware for use in microbiological quality control. Microbiology workflows differ across laboratories based on the number of samples to be processed, size of the laboratory, number of technical personnel, and risk of sample-to-sample cross-contamination. We offer both reusable and ready-to-use disposable microbiology products to suit your lab’s needs. Cytiva and the Drop logo are trademarks of Life Sciences IP Holdings Corp. or an affiliate doing business as Cytiva. Whatman is a trademark of Global Life Sciences Solutions USA LLC or an affiliate doing business as Cytiva. ©2024 Cytiva For local office contact information, visit cytiva.com/contact CY41877-23JAN24-IG Discover your brewing microbiology solutions at Cytiva.com/whatman Microbiology solutionsBeer has intrinsic antimicrobial properties that inhibit the growth of most pathogens. Yet, some bacteria and yeast can metabolize beer compounds and thrive in this hostile environment. These beer spoilage microbes (BSM) can be introduced at different stages of the brewing process, diminishing the overall quality and stability of the beer. To avoid this, breweries need to routinely perform microbiological testing on samples throughout the beermaking process. Membrane Filtration: A Simple Solution for Beer Microbiological Analysis The membrane filtration (MF) technique in a nutshell A technique full of advantages 1. 3. 4. 5. 2. Place a filter membrane and secure the funnel. Rinse the funnel. Plate membrane filter and incubate. Count colonies. Pour the sample into the funnel and wait until it filters through. The MF technique offers some clear advantages over other BSM detection techniques. The membrane filtration technique is a simple and affordable method for BSM detection suitable for all types of breweries. Acce pted b y regul ator y agen cies Suitab le for l arge a nd s ma ll Easy pr eparat ion Fast re su lts Isolat ion and enum eration Versat ile: bro ad ran ge of m embra ne, med ia, and r inse bu ffer se lect ion samp le vo lumes of d iscrete co lon ies Improv ed sen sitivit y Remov e gro wth inh u S ibitors itable f or sam ples w ith lo w count Selecting the right materials: a pathway to success Use filter funnels specifically designed for beverage microbial analysis. MicroCheckTM funnels can convert to a Petri dish for culturing. Magnetic filter funnels are also a good option. Its unique no-leak magnetic seal allows for one-handed operation and efficient membrane removal. Add an automatic filter dispenser to your workflow! Minimize packaging waste and maintain a cleaner workspace. Choose microbiology manifolds that are easy to assemble, operate and clean. This will simplify the process and minimize cross-contamination. Choose the membrane filter pore size based on the type of organism to be detected. Black membrane filters with white gridlines provide good contrast to analyze colonies of light color. Don’t have much bench space? Choose the SentinoTM peristaltic pump, designed to send filtrate directly to waste collection. No need for a fluid trap under vacuum, preventing implosion accidents. Its portable design allows for easy transportation between testing sites. Learn more about Cytiva QC microbiology productscytiva.com 11 Microbiological Analysis in the Brewery Industry Q&A In 2023, Cytiva combined the strengths of Whatman and Pall lab filtration portfolios and technologies. For the brewing industry, this means that the company now offers a complete portfolio of laboratory filtration products for use across quality control (QC) applications. One of these applications is general filtration with cellulose and glass fiber filters before color determination or alcohol percent volume testing. Cytiva also offers a variety of syringe filters for degassing and removal of yeast and other cellular debris before analysis of raw materials and final products. Another part of the portfolio is microbiology products for analysis of spoilage organisms during manufacturing and final product release. Patty Lee, microbiologist and senior product leader at Cytiva, has over 25 years of experience in filtration. She started her career in filtration as a quality control microbiologist. Patty’s first responsibilities included testing products for organism retention, pyrogenicity, and recovery performance. In addition to laboratory experience, she has held positions in technical service, covering applications for laboratory products spanning media preparation, quality monitoring, analytical chemistry, environmental monitoring, new product development of a unique capsule pleat structure, and marketing product management. In this interview, she discusses tips and tricks of microbiological testing in the brewery industry and the benefits of Cytiva’s products in this field. Q&A Beer spoilage organisms testing: Tips from an expert Patty Lee Senior Product Leader at Cytivacytiva.com 12 Microbiological Analysis in the Brewery Industry Q&A Q: What are the typical methods used in a brewery for microbiological testing? A: Brewing is a very controlled process and looking for contamination by other yeasts and bacteria is important because those organisms can affect the flavor, smell, and even visual appearance of the end product: the brewed beer. This contamination may be introduced into the process on the raw materials or during the brewing process, often from biofilms within the equipment. Common spoilage organisms are Pediococcus and Lactobacillus — organisms that can withstand the low oxygen and high pH conditions created by the brewing process. The membrane filtration (MF) technique is an important method for checking for any of these unwanted organisms. These can be growing in lower concentrations, and you can test a larger sample of your beverage and plate it on various media — it might be a general nutrient media or a specialized media prepared with the brewer’s actual beer. The MF technique allows you to concentrate a large sample onto the membrane filter increasing the sensitivity of the analysis. Being able to plate multiple replicates of your analysis onto different growth media also provides a level of specificity that you can hone. After you’ve grown these colonies on the membrane, you can perform further identification to identify the organisms. Q: What considerations should be made when choosing the correct membrane for the MF technique? A: The first point would be the membrane type. Usually, a mixed cellulose ester membrane with a 0.45 µm pore size is used. But sometimes, if you are looking for another yeast organism, you may want to consider a larger pore size, such as 0.8 µm. Therefore, choosing a vendor that has a range that spans from smaller to larger pore sizes is a benefit. Usually, the membrane filter should be 47 mm in diameter. It is important that the filter has grid lines that don’t enhance or inhibit the growth of the organisms. Organisms might fall close to the grid line and start getting flattened as the colony grows and approaches that grid line. So being sure that the grid line doesn’t interfere with the morphology of the growing colony is important. Also, you should always look at the standards and methods that you’re following because they may be very prescriptive, telling you exactly what type of filter media, pore size, and growth media you’re supposed to be using for that particular method. Another consideration would be the color of the membrane filter. If you’re using a growth media that doesn’t affect the color of the colony and you’re expecting that colony to be a typical white (orcytiva.com 13 Microbiological Analysis in the Brewery Industry Q&A cream) colored colony, you may want to consider using a black membrane. This would give a better contrast and make it easier to count colonies. If you’re using a growth media that is forcing a color change of the growing colony, then maybe a white membrane will provide a better counting contrast. Q: Many laboratory methods involve numerous steps and product manipulation. Do you have any tips to reduce steps or increase efficiency when performing microbiology workflows? A: Microbiology labs range from small to large in brewing, which is correlated with the number of samples that they’re processing through. So, understanding your lab processes step by step will help you guide the right sort of equipment that you’re working with. For example, if you’re a microbrewer and you do samples on a limited basis (not hundreds of samples daily or per shift like a large corporate brewing lab), you need to evaluate what are your options for doing your testing in-house without having to rely on sending your samples to a contract lab. If you want to be able to process one sample at a time, equipment such as a specialized pump can help. Choosing one that’s versatile enough to accommodate anything from typical reusable hardware to a disposable filter funnel would be important. Cytiva offers that with the Sentino™ pump and you can get it for working with the Sentino filter funnels, the Sentino magnetic filter funnels or the individual disposable Microcheck™ filter funnels. On the larger scale — i.e., if you need to efficiently process several dozen to hundreds of samples in a shift — you may want to look at a manifold option. Our microbiology manifold offers the ability to customize the size of the manifold that you want; it comes in 3-place segments, but you can easily couple that to make a 6-place manifold. We also offer a broad range of membranes. They can be in individual packs for use or with a dispenser. The Sentino membrane dispenser allows you to load a pack of membrane and then, with the push of a button, a filter disc is aspetically dispensed and ready for you to place into your funnel. This system keeps all of the packaging waste spooled up onto the dispenser leaving your work area cleaner. We’ve thought about the various ways that labs process the samples, so we’ve put together a portfolio that is very versatile so that you can mixand-match to suit the various needs and workflows that each individual lab has. Thus, really taking a good look at what your individual workflow is and whether you have a lower processing volume lab or a higher processing volume lab is important when looking at what to choose for your lab.cytiva.com 14 Microbiological Analysis in the Brewery Industry Q&A Q: Can repetitive strain injury (RSI) be an issue for microbiologists? How can it be minimized? A: Yes, we’ve seen that RSI caused by those repetitive motions is a consideration in the brewing and beverage industry. A lot of the funnels used in these industries are hard to disengage from the base to access your membrane for culturing. When we developed the Microcheck beverage monitor, we thought about how to solve the problem of RSI, especially for high-volume labs doing hundreds of samples a day or on a shift. The Microcheck monitor is designed to make easy access to the membrane for culturing. After removing the protective lid that’s in place during filtration, you only need a simple squeeze of the cylinder to disengage the membrane from the base. This has made a huge difference in meeting individual labs’ health and safety goals and objectives and it’s an important selling feature of the Microcheck filter funnel. Q: Reducing environmental waste is a goal for many companies; how can an effective microbiology program help reduce waste? A: This is an interesting topic that I think is going to be emphasized in years to come. Prior to this, we thought about how to make the process easier and we came up with disposable filter funnels. But now there is a swing back to looking at how to reduce environmental waste. Thus, we put thought into that as well with the magnetic filter funnel. This is a reusable filter holder that can be disengaged from its base with one hand to access your membrane for culturing or placing the funnel. Moreover, it can be washed and reused hundreds of times. When I was working in the lab, we had filter funnels that had been around for years and years. And I also see that when I go out to visit customers. We also try to make a smaller footprint — not only by using less benchtop space, but also by minimizing packaging. This is really embodied in the Sentino filter dispenser. In the Sentino membrane refill packs, we’ve packed 200 filters into the dispenser refill box. That is actually the smallest refill box in the market that has that number of filters. Overall, that minimizes the packaging waste for both the size of the box and the size of the packaging material that the sterile membranes are contained in. The other thing that we’ve looked at is making the manifold modular so that it can be taken apart easily. Taking apart your manifold to its base components allows you to clean it better and autoclave it more thoroughly. Also, it minimizes the space you’re taking up when you’re putting the manifold into the autoclave. That’s really importantcytiva.com 15 Microbiological Analysis in the Brewery Industry Q&A for those labs that have smaller autoclaves — now they can put more into it and run that autoclave less. So, we approach environmentally conscious design decisions for our whole portfolio by looking at a variety of aspects to meet those goals. Q: When performing microbiology in brewing what sets Cytiva products apart? A: Cytiva makes a range of products so that each individual microbiology lab can pick and choose what works best for their workflow. We offer a range of membranes in a variety of pore sizes, colors, and dimensions, and we offer them in a variety of packaging — the individual sterile packs or in the dispenser pack refills. We also offer mix-and-match options for filtering samples. You can use the individual Sentino pump for processing your samples or you have the option of a modular design manifold. Both of these options support the reusable hardware of the magnetic filter funnel, the partially disposable hardware of the Sentino filter funnel, and the disposable filter funnel quick setup of the Microcheck beverage monitor. Moreover, not only do we offer QC products, but we also offer a variety of paper and glass fiber filters which are used for the different types of filtration and clarification analyses as well as a full range of syringe filters to meet analytical chemistry needs. So Cytiva offers a whole range of products that are needed for laboratory filtration. Cytiva and the Drop logo are trademarks of Life Sciences IP Holdings Corporation or an affiliate doing business as Cytiva. Microcheck and Sentino are trademarks of Global Life Sciences Solutions USA LLC or an affiliate doing business as Cytiva. Any use of software may be subject to one or more end user license agreements, a copy of, or notice of which, are available on request. © 2024 Cytiva For local office contact information, visit cytiva.com/contactHammer mills Mash tun Whirlpool tank Mash kettle Lauter tun Wort kettle Degassing and clarification • Alcohol tests • Color determination • Nitrogen and protein tests • Sulfur compound tests Brewing Analytical chemistry • Bitterness tests • Carbohydrate tests • Sulfur compound tests • Mineral and ion tests Microbiology • Process water analysis • Spoilage organisms Resting tank Fermenting tank Cooler O2 Degassing and clarification • Alcohol tests • Color determination • Nitrogen and protein tests • Sulfur compound tests Fermentation Analytical chemistry • Bitterness tests • Carbohydrate tests • Sulfur compound tests • Mineral and ion tests Microbiology • Process water analysis • Spoilage organisms Filtration Bottler Packaging Degassing and clarification • Alcohol tests • Color determination • Nitrogen and protein tests • Sulfur compound tests Packaging Microbiology • Process water analysis • Spoilage organisms Brewing workflow Sample preparation and microbiology solutions; ensuring quality, protecting taste An effective laboratory QC/QA program executed throughout brewing workflows helps maintain uniformity of manufacturing processes and ensures consistency of final products. This safeguards the taste profile, product safety, and overall quality of beer. Sample filtration can be an important step when performing beer analysis, and is used across a wide range of quality control applications. These include general filtration for degassing and removal of yeast, analytical chemical analysis of raw materials and final product, and microbiology analysis of spoilage organisms both in manufacturing, final product release and shelf-life studies. This infographic explores a typical beer brewing workflow, key quality control tests, and associated laboratory filtration products. Cytiva and the Drop logo are trademarks of Life Sciences IP Holdings Corporation. or an affiliate doing business as Cytiva. Whatman is a trademark of Global Life Sciences Solutions USA LLC or an affiliate doing business as Cytiva. ©2024 Cytiva For local office contact information, visit cytiva.com/contact CY42215-20FEB24-IG Discover your brewing QC solution at Cytiva.com/whatman We provide a complete portfolio of laboratory filtration products that can be used across the wide range of brewing quality control applications. Degassing and clarification • Fluted filter paper and glass fiber filters • Membrane vacuum filtration • Syringe filters Analytical chemistry sample preparation • Syringe filters • Membrane filter discs • Mobile phase filtration Microbiological spoilage tests • Membrane filtration • Ready-to-use filter funnels • Manifolds and magnetic filter funnelsCrafting quality, protecting taste Request a free sample or demonstration Safeguard the taste profile, safety, and quality of your beer. We provide a complete portfolio of laboratory filtration products that can be used across brewing laboratory quality control steps. These applications include general filtration for degassing and removal of yeast, analytical chemical analysis of raw materials and final product, and microbiology analysis of spoilage organisms in manufacturing, final product release, and shelf-life studies. Microbiological spoilage tests • M embrane filtration products designed and quality control tested for concentration and recovery of microorganisms by MF technique • F lexible microbiology solutions to suit your lab’s workflow and handling needs Clarification and degassing • F ilter papers with excellent particle retention and high rate of particulate removal • Glass fiber filter papers with fine particle retention and fast flow rates Analytical chemistry • S yringe filters with premium quality and efficiency, used to filter samples prior to HPLC analysis • S yringe filters with multiple prefilter layers for fast filtration of high-particulate samples such as wort, combining clarification and analytical filtration cytiva.com Cytiva and the Drop logo are trademarks of Life Sciences IP Holdings Corporation or an affiliate doing business as Cytiva. © 2024 Cytiva For local office contact information, visit cytiva.com/contact CY43352-31MAR24-FL Our flexible microbiology solutions including sterile membrane filters, dispensers, funnels and manifolds Request a free sample or demonstration, terms and conditions applyLearn more about key analytical applications throughout the brewing process as well as the importance of pre-analytical sample filtration in our eBook “Brewing Applications Filtration Solutions”. Discover key filtration workflows used in the brewing industry as well as recommendations on Whatman filters use in our “Brewing Laboratory Filtration Applications Guide”. Explore Cytiva’s filtration solutions for the food and beverage industry. cytiva.com 18 Download Download Download Compendium