Abstract: The method for beer spoilage detection all has been adopted the conventional plate culture method in brewing industry. Nowadays, a rapid and simple detection method was required urgently with the brewing development. The research was focused on three fields: (1) ATP bioluminescence technique is increasingly used for hygiene control and microbial quality control in food industry and adopted to detect the spoilage of clear beer and finished beer for its rapid, simple and highly sensitive characteristics. (2) Immunoassay is a suitable method for detecting different samples of fermenting process. This method is specific, simple and easy for automation which in possible rapid detection of beer spoilages while the cost of producing monoclonal antibodies can be reduced greatly. (3) There is important detection development in the use of nucleic acid-based assays, especially with aspect to PCR techniques. Although PCR method was strongly specific and highly sensitive to be preferred by breweries, there are also a few problems such as quantification and distinguishing of dead cells from viable ones.

Key words: rapid detection method, ATP(adenosme triphosphate) bioluminescence, immunoassay, PCR(polymerase chain reaction), beer spoilage