Affiliation:
1. V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences
2. All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V.M. Gorbatov Federal Research Center for Food Systems, RAS
Abstract
The article presents an analysis of the literature data on research related to the use of DNA technologies in the brewing industry. Significant relevance among them is the work on combating widespread falsification of food products, including alcohol. Classical methods of assessing the quality and safety of beer do not allow us to identify the substitution of raw materials declared by the manufacturer — one of the large-scale areas of falsification. Therefore, the question of applying new approaches to the assessment of the authenticity of brewing products is relevant. In particular, the most complete identification of falsifications in the alcohol industry is made by molecular genetic analysis methods. This article discusses the methods of extraction of nucleic acids, as well as markers used as genetic targets in the DNA authentication of alcoholic beverages. The analyzed material indicates the possibility of using molecular genetic methods based on the polymerase chain reaction as modern laboratory tools for determining the authenticity of manufactured goods. In addition, the potential of using DNA technologies in the fight against contamination of industrial enterprises has been identified.
Publisher
The Gorbatov's All-Russian Meat Research Institute
Reference41 articles.
1. Clements, K. W., Lan, Y., Liu, H. (2020). Understanding alcohol consumption across countries. Applied Economics, 52(40), 4421-4439. https://doi.org/10.1080/00036846.2020.1735621
2. Anderson, K., Meloni, G., Swinnen, J. (2018). Global alcohol markets: Evolving consumption patterns, regulations, and industrial organizations. Annual Review of Resource Economics, 10, 105-132. https://doi.org/10.1146/annurev-resource-100517-023331
3. Overview of the Russian market of alcoholic beverages. Retrieved from https://ac.gov.ru/uploads/2-Publications/alcogol/al%D1%81o.2020.4.pdf Accessed February 06, 2021 (In Rissian)
4. De Keukeleirc, D. (2000). Fundamentals of beer and hop chemistry. Quimica Nova, 23(1), 108-112. https://doi.org/10.1590/s0100-40422000000l00019
5. Bokulich, N. A., Bamforth, C. W. (2013). The microbiology of malting and brewing. Microbiology and Molecular Biology Reviews, 77(2), 157-172. . https://doi.org/10.1128/MMBR.00060-12