Optimising brewers’ yeast process cycles using fluorescence optical methods
A rapid check on functionality of brewers’ yeasts in technical processes has become feasible in recent years as a result of development of new measurement techniques. Flow cytometry is eminently suited as a reliable fast method for this purpose.
Cell contents are fluorochromed
and quantitatively measured. The result is a characteristic cell condition description which is a reflection of the functionality of a yeast cell. Process
parameters can be adjusted in a very simple and easy manner such that brewers’ yeasts perform optimally in short time intervals during pure culture, pitching and in fermentation. This is understandable because their presence leads to heavy commercial losses.....
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