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.
