Sensor finds beer-spoiling bacteria

2010-03-10
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A new lipase-based electrochemical sensor, which is able to detect very tiny amounts of DNA, can be used to identify contaminating bacteria in beer, researchers have said.

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A new lipase-based electrochemical sensor, which is able to detect very tiny amounts of DNA, can be used to identify contaminating bacteria in beer, researchers have said.

Danish scientists developed the DNA detection method using lipases, which are inexpensive enzymes capable of breaking down esters and used widely in biotechnology and bio-organic synthesis.

It is capable of detecting DNA quantities as low as 20 attomoles (2 x 10-17 moles), according to Elena Ferapontova, Kurt Gothelf and colleagues at Aarhus University.

Their technique involves collecting DNA on to a magnetic bead and marking it with lipase. It is then allowed to react with a compound (containing esters as well as electrochemically-active ferrocene) layering a gold electrode.

Lipases cleave the ester bonds releasing the ferrocene from the electrode. A decrease in the electrochemical signal indicates the presence of the target DNA.

According to Ms Ferapontova, the sensor will be able to detect bacterial growth that may eventually cause beer to spoil.

She added: "Any rapid and sensitive method of assaying for spoilage bacteria in beer would be of great economic interest to the brewing industry and would serve the public interest."

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