Beverage manufacturers need to rapidly identify and address spoilage yeast contamination in the production environment, raw materials and finished products. Early detection of spoilage yeasts increases operational efficiency and profitability while also ensuring brand protection.
In particular, Brettanomyces is responsible for the presence of 4-ethylphenol in juice and high sugar beverages. Its presence may affect Saccharomyces cerevisiae fermentation and can impact the color, odor and taste of the produced beverages. Robust control programs are therefore essential.
During this event, our expert speaker will discuss the challenges associated with spoilage yeast identification and control, the importance of early detection, and how the new Thermo Scientific™ SureTect™ Brettanomyces spp. and S. cerevisiae Multiplex PCR Assay can enhance your quality control program.
