Open AccessPotential for the application of DNA technologies in the brewing industry
Author(s) -
E.G. Lazareva,
Kh.Kh. Gilmanov,
А.В. Бигаева,
S. V. Tuylkin,
Р. Р. Вафин
Publication year - 2021
Publication title -
piŝevye sistemy
Language(s) - English
Resource type - Journals
eISSN - 2618-9771
pISSN - 2618-7272
DOI - 10.21323/2618-9771-2021-4-1-19-25
Subject(s) - brewing , relevance (law) , authentication (law) , quality (philosophy) , microbiology and biotechnology , identification (biology) , risk analysis (engineering) , polymerase chain reaction , raw material , business , biochemical engineering , computer science , engineering , biology , computer security , food science , political science , genetics , gene , ecology , philosophy , botany , epistemology , fermentation , law
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.