Applications

DMD®culture media for a wide range of applications in the beverage industry – Simple, fast, reliable

Under the Döhler Microsafety Design® (DMD) brand, we offer ready-to-use culture media for microbial detection in almost every segment of the beverage and brewing industry. Whether you want to determine the Total Viable Count (TVC) in water or detect harmful microorganisms in alcoholic beverages, we provide optimal solutions so you can achieve your results simply, quickly and reliably.

Applications

Determination of Total Viable Count (TVC) in water and different types of food using Nutrient Agar in accordance with DEV

The Total Viable Count (TVC) allows you to determine all microorganisms in water and different types of food samples. Nutrient Agar in accordance with DEV enables quantitative analysis from many types of water, such as

  • drinking water
  • spring water
  • table and mineral water
  • well water
  • rinsing water
  • food

According to the German drinking water regulations, limit values of 100 CFU (colony-forming units) per millilitre for pipe-carried drinking water from wells and 1000 CFU/ml for drinking water temporarily stored in tanks are permitted.

The ready-to-use Nutrient Agar in accordance with DEV – German standard methods for the examination of water, waste water and sludge – is a standardised complex agar for this analysis.

Detection of indicator microorganisms – E.coli and Coliforms in water with the LMC Broth

The detection of indicator microorganisms such as E.coli and Coliforms in water samples indicates faecal contamination and thus the quality of the water. Qualitative analysis with LMC enables detection of E.coli and Coliforms in many different types of water, such as

  • drinking water
  • spring water
  • table and mineral water
  • well water
  • rinsing water

The German drinking water regulations state that E.coli and Coliforms must not be present in the water.

LMC is a ready-to-use, concentrated broth. Simply add the water to be analysed to the bottle – after incubation, the colour change of the indicator provides direct qualitative detection.

Detection of beer-spoiling microorganisms with the NBB® Culture Media

Fast and reliable detection of beer spoiling microorganisms such as Lactobacilli, Pectinatus and Megasphaera in all samples collected is one of the most important quality control tasks in your brewery.
Contamination with beer spoiling microorganisms can result not only in economic losses, but also in extortionate costs for cleaning, elimination and possible product recalls.
Potential damage to the company’s reputation and a loss of faith among purchasers can also have a lasting negative impact. The following points are therefore crucial for the choice of suitable culture media:

  • Clear and fast detection
  • Reliable results, even at very low contamination levels in a large sample volume
  • Easy handling for efficient laboratory work

The ready-to-use NBB® Culture Media have been offering you these benefits for all samples arising in breweries for more than 30 years.

They are suitable for detection in

  • yeast samples
  • unfiltered beers containing yeast
  • filtered beers
  • water and rinsing water
  • sampling of airborne microorganisms sampling
  • swab samples for hygiene monitoring

NBB® Culture Media are available as ready-to-use agar, broth, concentrated broth or powder.

Detection of wine spoiling microorganisms

Fast and reliable detection of wine spoiling microorganisms such as lactic acid bacteria, acetic acid bacteria and harmful yeasts is one of the most important quality control tasks in your winery.
Contamination with wine spoiling microorganisms can result not only in economic losses, but also in extortionate costs for cleaning, elimination and possible product recalls.
Potential damage to the company’s reputation and a loss of faith among purchasers can also have a lasting negative impact.

The following points are therefore crucial for the choice of suitable culture media:

  • Clear and fast detection
  • Reliable results, even at very low contamination levels in a large sample volume 
  • Easy handling for efficient laboratory work

We offer a suitable cultural detection method for every investigation sample: 

Investigation materialProductConditionDetectable microorganisms
New wineNBB-C Concentrated BrothanaerobicLactic acid
aerobAcetic acid & film-forming yeasts
WineNBB-A AgaranaerobicLactic acid
Rinsing waterOFS AgaraerobicAcetic acid & film-forming yeasts
Wine mixesTransFast SystemaerobicLactic acid, acetic acid bacteria & film-forming yeasts

Detection of juice spoiling microorganisms, Alicyclobacilli and enzymatic detection of Alicyclobacilli that cause off-flavours with BAT Culture Media and the Guaiacol Detection Kit

Alicyclobacilli are aerobic, acidophile and thermophile, spore-forming bacteria that exist naturally in soil. They enter the production process via spores on the surface of windfall fruits that have been in contact with soil or dust.
Because the spores can survive pasteurisation and, under ideal conditions, continue to regrow vegetatively, they represent a risk to your beverages containing juice. With our Guaiacol Detection Kit, you can quickly and reliably detect the Alicyclobacilli species that produces Guaiacol and thus causes off-flavours.
Because even low quantities of the bacteria can spoil the product, internal specifications from the beverage industry demand zero tolerance.

BAT Culture media and the Guaiacol Detection Kit can be used to detect Alicyclobacilli in beverages containing juice at pH < 4.5, such as

  • hot and cold filled fruit juices
  • fruit juice concentrates
  • compounds
  • sugar

The ready-to-use BAT Culture Media and the simple enzymatic detection with the Guaiacol Detection Kit are in compliance with IFU (International Fruit Juice Union) Method No.12 “Method on Detection of taint producing Alicyclobacillus in Fruit Juices”.

Detection of non-alcoholic beverage spoiling microorganisms such as lactic acid and acetic acid bacteria, yeasts and moulds with the TransFast® System or the SSL Broth and OFS Agar

Fast and reliable detection of bacteria, yeast and moulds in non-alcoholic beverages presents a particular challenge for the beverage industry. Because soft drinks with a high sugar content and low carbonation levels are especially vulnerable, it is important for you to detect slight traces of contamination as early as possible. This is why selective culture media, which allow detection of microorganisms in beverages with a pH of < 4.5 are so important in quality control.

The following samples are suitable for qualitative detection with the TransFast® System or SSL Broth and quantitative detection with OFS Agar:

  • Non-alcoholic beverages pH < 4.5
  • Beer, wine & milk mix beverages
  • Fruit juice concentrates
  • Beverage compounds
  • Beverage powders and extracts
  • Sugar and other compounds
  • Rinsing water

The ready-to-use TransFast® Culture Media including the TransFast® Incubation Lightbox offer a simple qualitative detection system.

You can use the ready-to-use SSL Broth for qualitative detection or as pre-enrichment for OFS Agar.

OFS Agar offers the quantitative detection of non-alcoholic beverage-spoiling microorganisms in filterable samples and allows the Total Viable Count (TVC) to be determined precisely.

Detection of microorganisms from biofilms in the beverage industry with NBB® B-Am

Biofilms are accumulations of various microorganisms on living and non-living surfaces. Persistent biofilms in beverage production indicate insufficient hygiene and increase the risk of secondary contamination in your end products.Weak point and trend analyses in your brewery and other beverage production facilities are therefore essential parts of an effective biological quality control programme.

NBB®-B-Am allows weak points in your production to be monitored through simple swab sampling. Swab samples with sterile swabs are taken at critical points in production and incubated directly in ready-to-use NBB® B-Am Broth. Visual analysis is simple and reliable thanks to a change in the colour of the indicator included.

Detection of microorganisms from passive and active air monitoring in breweries with NBB® Agar

There are special requirements for the microbiological quality of the ambient air in production facilities, especially in hygienically sensitive areas of your brewery.

Low microbiological contamination conditions are especially important in filling and packaging areas and indicate the risk of secondary contamination in the end products.

Therefore, conducting air monitoring as part of hygiene monitoring in the brewery is recommended; either passively or actively using air samplers. In passive air monitoring, sedimentation plates filled with ready-to-use NBB® Agar are positioned at critical points in the brewery. Once the plates have been incubated, the bacteria are counted.

In active air monitoring, 50 mm or 90 mm Petri dishes filled with NBB® Agar are positioned in an air sampler. These devices allow a defined volume of air to be actively passed over the surface of Petri dishes filled with NBB® Agar within a given time interval. Once the plates have been incubated, you can count the bacteria.

Detection of microorganisms in the validation of aseptic filling lines with AVM® – the Linden Grain medium from Döhler

In the production of beverages with a low acid content in particular, your filling process and the filling line itself can be a source of contamination with beverage spoiling microorganisms. As well as economic losses, contamination can cause huge costs for cleaning, elimination and possible product recalls. Potential damage to the company’s reputation and a loss of faith among purchasers can also have a lasting negative impact.

In order to prevent such problems, you should examine and validate the filling process in aseptic lines at installation or following modifications, such as maintenance or service.

In addition, we recommend annual revalidation even for unchanged filling processes in order to discover any contamination early on. You should conduct this validation with products of standardised quality to guarantee that the results are comparable and reproducible.

AVM® – Aseptic Validation Medium – is the registered brand name of Döhler’s Linden Grain medium.

This medium allows standardised detection of beverage spoiling bacteria, yeast and moulds when validating aseptic filling lines for beverages with a pH value of between 4.0 and 6.5, such as soft drinks, juices and even dairy products.

  • AVM® can be used as a standardised culture medium for:
  • validation of aseptic filling lines
  • regular revalidation
  • validation following maintenance or servicing on the line
  • challenge tests for checking the function of individual equipment components

AVM® is available as a ready-to-use liquid Linden Grain medium in a tank, as a liquid five-fold concentrate in a container, or as an easily-soluble powder in a 20 kg plastic bucket.