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University of Sciences licenses out technology that prevents beer spoilage


By Jesse Schwartz
Published: December 19th, 2018

Weber Scientific, a laboratory supplier for the food and beverage industry, and the University of Sciences (USciences) in Philadelphia have entered into a licensing agreement to commercialize a technology that helps prevent beer spoilage.

Developed by Matthew J. Farber, director of the USciences Brewing Science Certificate Program, the Farber Pham Diastaticus Medium (FPDM) is designed to detect Saccharomyces cerevisiae var. diastaticus, a wild yeast contaminant that can cause beer to spoil and has led to costly product recalls.

The technology is selective for all strains of the yeast, even at low quantities, while preventing growth of brewing yeast strains. Weber has begun to produce FPDM and is currently marketing it to both the professional and home brewing communities.

L2C Partners, a firm that provides tech commercialization services nationally to universities and research organizations, supported USciences in patenting and licensing the technology.

“We have used FPDM to detect diastaticus contamination at every stage of the brewing process, from yeast slurry to finished beer,” says Farber. “We look forward to getting this medium into the hands of all brewers to enable further microbiological screening and the production of quality beer.”

Source: USciences

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