Maydelin H. Espinosa (1), Sarah Furlong (1), William Andrews (1), Michael James (1); (1) Molson Coors Brewing Company, Toronto, ON, Canada
Yeast, Fermentation, and Microbiology
A comparison of means of detecting wild yeast (growth on YM, YNB) was made with a variety of yeast species, including known pure cultures and brewery production yeast. Copper sulfate concentrations as an inhibitor were also evaluated. The nutrient content of the media was found to have a significant impact on the amount of copper sulfate needed to inhibit brewing yeast while still allowing for the growth of wild yeast.
Maydelin H. Espinosa received an M.S. degree in environmental sciences and a B.S. degree in chemistry, both from University of Havana, Havana, Cuba. She began employment with the National Center for Scientific Research (CNIC) in 1998 as a chemist in the polymer laboratory, synthesizing copolymers for pharmaceutical use in time-release capsules. Since 2006, she has worked for Molson Coors Canada in the quality lab, and in 2007, she transitioned to the Molson Coors central laboratory in the role of chemist. She has published her polymer work in Polymer UK (42:3393-3397, 2001).