A simple and reliable method to detect Saccharomyces diastaticus and ensure brewery quality control.

Prevent Exploding Bottles and Costly Recalls in Brewing 

Contamination by Saccharomyces cerevisiae v. diastaticus (S. diastaticus) can result in exploding beer bottles, over-carbonation, and expensive product recalls. Even a single cell of this wild yeast can cause secondary fermentation, compromise product stability and threatening your brand reputation. 

Early detection is critical—and that's where PIKA FastOrange® detection tubes make a difference. 

What Is Saccharomyces cerevisiae v. diastaticus? 

S. diastaticus is a genetic variant of the common brewer’s yeast Saccharomyces cerevisiae. It contains the STA1 gene, which produces glucoamylase, an enzyme that breaks down unfermentable sugars (dextrins and starches) into fermentable ones. The result is unintended secondary fermentation—leading to: 

• Over-attenuated beer 
• Increased alcohol content 
• Excess CO₂ and gushing 
• Exploding cans or bottles
• Off-flavors and haze 

Why is S. diastaticus Dangerous for Brewers? 

This wild yeast thrives at room temperature and can form persistent biofilms inside beer lines, fermentation vessels, and packaging equipment. Without regular monitoring, it can spread unnoticed and reinfect new batches—leading to ongoing contamination issues. 

Where Does S. diastaticus Contamination Occur? 

Common contamination points include: 

Primary Sources: 

• Yeast cultures (incoming or propagated) 
• Fermentation vessels (fermenters, bright tanks) 

Packaging Risks: 

• Bottle or can residues 
• Capper and filler air circulation 
• Insufficient heat treatment 
• Dry hopping additions 
• Recycled kegs and keg washers 

How to Detect S. diastaticus in Your Brewery 

✅ Use FastOrange® Wild Yeast Detection Tubes 

Traditional agar plates are slow (taking weeks) and often fail to distinguish S. diastaticus from S. cerevisiae. FastOrange® Wild Yeast tubes provide an easy to distinguish increase in haze or turbidity when spoilage organisms like S. diastaticus are present — making them ideal for routine brewery testing. 

Key Benefits: 

• Ready-to-use format—no prep required 
• Visual results via an increase in turbidity and sedimentation 

• Incubate at room temperature—no additional equipment needed 
• Detects S. diastaticus, Brettanomyces, and more 

👉 Shop FastOrange® Wild Yeast Tubes 

✅ Monitor Beer Bacteria with FastOrange® B 

For detecting lactic acid bacteria and anaerobic spoilage organisms (Pectinatus, Megasphaera), use FastOrange® B—a complementary tool to ensure complete microbial monitoring. 

👉 Shop FastOrange® B Tubes 

Frequently Asked Questions (FAQs) 

Q: What is Saccharomyces diastaticus in beer? 
A: It's a wild yeast that ferments complex sugars, causing secondary fermentation, over-carbonation, and packaging instability. 

Q: How does FastOrange® detect diastaticus? 
A: It uses a selective broth, inhibiting brewer’s yeast ensuring only the growth of wild yeasts. Wild yeast will be detectible by an evident increase in the turbidity and sedimentation of the broth.  

Q: What microbes does FastOrange® detect? 
A: It detects S. diastaticus, Brettanomyces, lactic acid bacteria, and anaerobic organisms like Megasphaera and Pectinatus. 

Q: Why is early detection important in brewing? 
A: It prevents production losses, ensures consistent quality, and reduces the risk of costly recalls. 

Q: Is FastOrange® suitable for routine brewery use? 
A: Yes, it’s designed for regular microbial testing in beer production, packaging lines, and environmental monitoring. 

Trusted Microbial Detection for Breweries of All Sizes 

Whether you're a craft brewer or operating at scale, FastOrange® tubes provide a simple, reliable, and cost-effective method to monitor for microbial contamination and safeguard your beer quality. 

👉 Browse Brewing Microbiology Products 

Further reading: Beer Spoilage Detection with FastOrange® - InterMed Australia