Watch Food Microbiology Webinar: Detect and Differentiate Yeast Spoilage Organisms in Beverages

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.

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Sandra Fréville - Tactical Marketing Manager EM/APJ -Food Microbiology, Thermo Fisher Scientific

Sandra Fréville is the Regional Tactical Manager for Thermo Fisher, dedicated to food industries. She graduated in biochemistry technologies and obtained a master’s degree in technical sales of biotechnology devices and reagents at the Superior School of Technics applied to Biology (ESTBA) in Paris. Sandra is focused on providing and highlighting solutions that help the food industry to face its daily challenges and that help to guarantee safe products from the farm to the fork.

Rapidly Detect and Differentiate Yeast Spoilage Organisms in Beverages: Empower Your Decision Making with Faster Testing

Sandra Fréville - Tactical Marketing Manager EM/APJ -Food Microbiology, Thermo Fisher Scientific