GENE-UP® PRO ACB
NEXT DAY RESULTS
GENE-UP® PRO ACB assay predicts the presence of guaiacol – the metabolite that causes spoilage and off-flavors in beverages. Now with one single test, you can simultaneously screen raw ingredients and finished product for Alicyclobacillus spp. and guaiacol producers.
- Webinar Replay
This truly predictive assay reduces time-to-result and allows you to release product faster with the confidence that it will retain the taste your consumers expect.
- Standard workflow
- Easy to use
- Internal controls on every test
- Room temperature storage for reagents
- PREDICTIVE, unique test with predictive model
- RAPID & ACCURATE, Next-day ACB and guaiacol results (27 hours)
- SUSTAINABLE, Improve supply chain with accurate and timely data
- Dedicated customer support and Scientific Affairs team
- Remote maintenance and support with VILINK®
GENE-UP® PRO ACB is the first-of-its-kind assay to predict juice contamination. GENE-UP® PRO ACB predicts the presence of guaiacol
- Alicyclobacillus spp. and guaiacol producer results
A GAME-CHANGING PREDICTIVE APPROACH FOR ALICYCLOBACILLUS AND GUAIACOL PRODUCER RESULTS
In this video, Benjamin Pascal explains how to get next-day Alicyclobacillus and guaiacol producer results thanks to one of our latest innovation: GENE-UP® PRO ACB.
Benjamin Pascal is the global head of xPRO, a new entrepreneurial division within bioMérieux, that focuses on developing the most unique and most value-adding molecular solutions to meet the every changing needs of the food and beverage industry.
Alicyclobacillus is often an organism of significant concern given that it is an acidophile, so it loves acids and importantly, it survives a hot-fill or pasteurization process.
Thermo-acidophilic Bacteria (TAB) can often produce an off-flavor in beverages, including and for the most part, juices.
Not all Alicyclobacillus or TAB is producing the equal. Some of them produce the metabolite that will create the issues of the off-flavour and the smells that are associated with TAB contamination and many of them do not.
So we worked in partnership with Cornell University to identify through genomics what are the genes that allow one type of Alicyclobacillus to go on and produce this metabolite that spoils the product versus another type of Alicyclobacillus that it would be innocuous and not affect the products that could be released in quality.
Working with Cornell University and working with our Predictive Diagnostics Innovation Center, we identify those genes and are able to build a better assay that can detect
Alicyclobacillus in juices, in concentrates,in purees, in nectars, in sweetener solutions, and in finished product in 24 hours with a presence-absence level of detection.
Unlike many of the diagnostics that exist in the world, GENE-UP® PRO ACB detects Alicyclobacillus, but most importantly, Alicyclobacillus going to go forward and produce guaiacol and impact the quality of your product.
September 29, 2022
52 min read
ACCESS TO THE WEBINAR REPLAY ➔
Alicylobacillus , general overview, risks and impact in the beverages industry
Speaker : Dr. Emilia Rico
CEO and President, BCN Research Laboratories, Inc.
A bioMérieux game changer solution for the detection of the Alicyclobacillus producers of Guaiacol within a day, GENE-UP® PRO ACB
Speaker : Benjamin Pascal, bioMérieux