Spoilage Organisms

Spoilage describes the process of natural food decay, which includes a significant decline in quality (color, consistency, smell, and taste) but without causing illness. Causes of food spoilage include decomposition processes caused by bacteria and fungi. Possible unwanted metabolites produced include organic acids, alcohols, ketones, amino acids and ammonia.

foodproof® Spoilage Yeast Detection 3 LyoKit

The foodproof Spoilage Yeast Detection 3 LyoKit is a highly sensitive real-time PCR kit for the fast easy detection of Saccharomyces cerevisiae var. diastaticus and Brettanomyces / Dekkera spp. with specific identification of Brettanomyces bruxellensis and Brettanomyces anomalus using real-time PCR instruments. Detection of DNA from live vs. dead organisms is an option.

BIOTECON Diagnostics Kit

Available Platforms:

LightCycler 480
  • Reactions: 48
  • Product No.: R 602 69
  • Reactions: 48
  • Product No.: R 602 69


  • FAM-Kanal: Saccharomyces cerevisiae var. diastaticus
  • HEX-Kanal: Brettanomyces / Dekkera spp.
  • ROX-Kanal: Brettanomyces anomalus/Brettanomyces bruxellenis
  • Cy5-Kanal: Internal Control
  • Suitable for all beverage products which includes beers (e.g., lager, wheat, IPA, alcohol-free, sour, and high gravity), brewing process matrices (e.g., pitching yeast, wort, fermentation tank, green beer), carbonated beverages (e.g., cola, cider, lemonade), alcoholic mixed drinks (e.g., Radler, beer-colar mix, beer-lime mix, Weizen-Grapefruit), flavor concentrates (e.g., lemon syrup, cola syrup, and malt flavor), and hygienic swab methods.