Impedance spectroscopy method used for the unpasteurized beer microbiological contamination degree assessment

• Autorzy: Macioszek Łukasz , Rybski Ryszard , Andrzejczak-Grządko Sylwia , Konkol Olga

Identyfikatory

DOI

10.24425/cpe.2022.142286

• Języki publikacji: EN

Abstrakty

EN

The main aim of the below presented work was to investigate the possibility of using impedance spectroscopy in the unpasteurized beer microbial contamination degree assessment. Advantages of the impedance spectroscopy method, a negligible number of similar published results as well as their practical aspect make the research important. Four different types of beers were investigated which were unfit for consumption due to improper storage and were heavily microbiologically contaminated. Their impedance was measured in the frequency range from 0.1 Hz to 1 kHz before and after centrifugation. Based on the measured values, an innovative electrical equivalent circuit was proposed and the parameters of the circuit elements were fitted. The obtained results show significant differences (23 up to 35%) in the values of resistance modelling the diffusion phenomenon. Such large changes, resulting from the removal of biomass from the samples, prove the validity of impedance spectroscopy in the study of the properties of unpasteurized beer. According to the authors, it would be possible to use the proposed methodology during the production of beer. With some limitations, it should aid in the early detection of microbial contamination.

Słowa kluczowe

EN

impedance spectroscopy; equivalent circuit; beer contamination; microorganisms

PL

spektroskopia impedancyjna; równoważny obwód; zanieczyszczenie piwa; mikroorganizmy

• Wydawca: Komitet Inżynierii Chemicznej i Procesowej Polskiej Akademii Nauk
• Czasopismo: Chemical and Process Engineering
• Rocznik: 2022
• Tom: Vol. 43, nr 4
• Strony: 461--–469
• Opis fizyczny: Bibliogr. 14 poz., tab., rys.

Twórcy

autor

Macioszek Łukasz

• University of Zielona Góra, Institute of Metrology, Electronics and Computer Science, ul. prof. Z. Szafrana 2, 65-246 Zielona Góra, Poland

• https://orcid.org/0000-0002-7058-2937

autor

Rybski Ryszard

• University of Zielona Góra, Institute of Metrology, Electronics and Computer Science, ul. prof. Z. Szafrana 2, 65-246 Zielona Góra, Poland

• https://orcid.org/0000-0003-2445-4480

autor

Andrzejczak-Grządko Sylwia

• University of Zielona Góra, Institute of Biological Sciences, ul. prof. Z. Szafrana 1, 65-516 Zielona Góra, Poland

• https://orcid.org/0000-0001-9646-6144

autor

Konkol Olga

• University of Zielona Góra, Institute of Biological Sciences, ul. prof. Z. Szafrana 1, 65-516 Zielona Góra, Poland

Bibliografia

• 1. Asami K., 2014. Low-frequency dielectric dispersion of bacterial cell suspensions. Colloids Surf., 𝐵, 119, 1–5. DOI: 10.1016/j.colsurfb.2014.04.014.
• 2. Barsoukov E., Macdonald J.R., 2018. Impedance spectroscopy: Theory, experiment, and applications. 3𝑟 𝑑 edition, Wiley, New York, 440–441. DOI: 10.1002/9781119381860.
• 3. Bokulich N.A., Bamforth C.W., 2013. The microbiology of malting and brewing. Microbiol. Mol. Biol. Rev., 77, 157–172. DOI: 10.1128/MMBR.00060-12.
• 4. Bot C., Prodan C., 2009. Probing the membrane potential of living cells by dielectric spectroscopy. Eur. Biophys. J., 38, 1049–1059. DOI: 10.1007/s00249-009-0507-0.
• 5. Brunauer G.C., Meindl A., Rotter B., Gruber A., Slouka C., 2021. A case report: Electrochemical impedance spectroscopy as an Al-ternative for cell counting chambers of yeast (Saccharomyces cerevisiae) for brewery applications. Arch. Food Nutr. Sci., 5, 027–031. DOI: 10.29328/journal.afns.1001029.
• 6. Campbell I. 2003. Wild yeasts in brewing and distilling, In: Priest F.G., Campbell I. (Eds.), Brewing Microbiology. 3𝑡 ℎ edition, Springer, Boston, MA, 247–264. DOI: 10.1007/978-1-4419-9250-5_7.
• 7. Esmaeili S., Mogharrabi M., Safi F., Sohrabvandi S., Mortazavian A. M., Bagheripoor-Fallah N., 2015. The common spoilage microorganisms of beer: occurrence, defects and determination – a review. Carpathian J. Food Sci. Technol., 7(4), 68–73.
• 8. Hill A.E., 2015. 13 – Traditional methods of detection and identification of brewery spoilage organisms, In: Hill A.E. (Ed.), Brewing Microbiology. Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing, 271–286. DOI: 10.1016/B978-1-78242-331-7.00013-7.
• 9. Hutzler M., Müller-Auffermann K., Koob J., Riedl R., Jacob F., 2013. Beer spoilage microorganisms – A current overview. Brauwelt International, 2013/I, 23–25.
• 10. Jespersen L., Jakobsen M., 1996. Specific spoilage organisms in breweries and laboratory media for their detection. Int. J. Food Microbiol., 33, 139–155. DOI: 10.1016/0168-1605(96)01154-3.
• 11. Kobayashi K., Suzuki T. S., 2021. Free analysis and visualization programs for electrochemical impedance spectroscopy coded in Python. Electrochem., 89, 218–222. DOI: 10.5796/electrochemistry.21-00010.
• 12. Polk C., Postow E., 1995. Handbook of biological effects of electromagnetic fields. 2nd edition, CRC Press.
• 13. Sakamoto K., Konings W.N., 2003. Beer spoilage bacteria and hop resistance. Int. J. Food Microbiol., 89, 105–124. DOI: 10.1016/S0168-1605(03)00153-3.
• 14. Wawerla M., Stolle A., Schalch B., Eisgruber H., 1999. Impedance microbiology: Application in food hygiene. J. Food Prot., 62, 1488–1496. DOI: 10.4315/0362-028X-62.12.1488 .