Differentiating Pathogenic Bacteria through Biochemical Markers: A Study for Clinical Applications

Abstract

Introduction
Beer has become the most popularly consumed alcoholic beverage in the world today. Craft beer is a term used to describe beer produced on a small scale by independent owners through traditional brewing methods. Small-scale producers experiment with newer preparation methods, often incorporating non-traditional raw materials to enhance the flavor and richness of the beer. However, these practices may increase the incidences of contaminants, awareness of which helps consumers make informed choices. Contamination can occur at any stage of the production process, and microbial contaminants may either improve or deteriorate the quality of beer by producing biochemicals and organic acids, affecting the beer's shelf life.

Aim
To analyze various local craft beer samples for contaminants, with a focus on microbial contamination.

Methods
Samples of local craft beers were collected and analyzed. Serial dilution of the samples was performed, followed by spread plating on basic agar media to isolate microorganisms. Bacterial colonies were identified using Gram staining and biochemical tests.

Results
The analysis of local craft beer samples indicated the presence of various microbial contaminants, which were identified through Gram characteristics and biochemical profiling.

Conclusion
The study highlights the presence of microbial contamination in local craft beer, providing insights into the potential impact on beer quality and shelf life. This information is essential for consumers and producers to make informed decisions regarding the production and consumption of craft beers.