Potential for the application of DNA technologies in the brewing industry
https://doi.org/10.21323/2618-9771-2021-4-1-19-25
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.
About the Authors
E. G. Lazareva
V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences
Russian Federation
Russian Federation
Ekaterina G. Lazareva — Junior research scientist, Laboratory of Molecular Biology and Bioinformatics.
109316, Moscow, Talalikhina str., 26 Tel.: +7-499-245-61-18
Kh. Kh. Gilmanov
V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences
Russian Federation
Russian Federation
Khamid Kh. Gilmanov — Candidate of biological sciences, Staff Scientist, Laboratory of Molecular Biology and Bioinformatics.
109316, Moscow, Talalikhina str., 26. Tel.: +7-499-245-61-18
A. V. Bigaeva
V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences
Russian Federation
Russian Federation
Alana V. Bigaeva — Staff Scientist, Laboratory of Molecular Biology and Bioinformatics.
109316, Moscow, Talalikhina str., 26 Tel.: +7-499-245-61-18
S. V. Tuylkin
V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences
Russian Federation
Russian Federation
Sergey V. Tyulkin — Doctor of Biological Sciences, Leading Scientist, Laboratory of Molecular Biology and Bioinformatics.
109316, Moscow, Talalikhina str., 26 Tel.: +7-499-245-61-18
R. R. Vafin
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
Russian Federation
Russian Federation
Ramil R. Vafin — Doctor of Biological Sciences, Professor of RAS, Leading scientists, Interdisciplinary scientific and technical center of food quality monitoring.
119021, Moscow, Rossolimo str., 7 Теl:+7-499-245-61-18
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For citations:
Lazareva E.G., Gilmanov Kh.Kh., Bigaeva A.V., Tuylkin S.V., Vafin R.R. Potential for the application of DNA technologies in the brewing industry. Food systems. 2021;4(1):19-25. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-1-19-25
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