Identificazione mediante PCR-DGGE dei batteri lattici alteranti la birra artigianale

Craft beer is a not filtered and not pasteurized product that maintains unalterated its organoleptic characteristics. When compared to industrial beers, it is more subjected to microbial contamination that may be cause of spoilage (turbidity, acidification, and production of undesired aromatic compounds). The most frequently found microorganisms in beer are the Lactic Acid Bacteria (LAB), because of their capability to survive at low pH and high levels of ethanol. The aim of this work was to apply the PCR-DGGE (Denaturing Gradient Gel Electrophoresis) method to identify the bacteria strains isolated from 23 beer samples, coming from different microbreweries of the Friuli Venezia Giulia region.