View these simple step-by-step instructions for counting cells using a hemoctyometer and microscope. Includes the formula for calculating the dilution factor.
Everyone I meet that performs primary cell counting wants to optimize the amount of time they spend doing that task. They also agree that 30 seconds per count sounds pretty good.
Accurate counting and qualification of cells during the workflow of the single cell sequencing is essential to determine number of cells.
Assuring accurate cell viability is critical both pre- and post-thaw as the freezing process can alter cell characteristics.
Cellometer automated cell counters have been facilitating CAR T manufacturing with accurate cell counting and analysis since 2010.
If you use Brettanomyces in your brewery, you know that counting brett cells is complicated. Leo Chan joins MBAA to discuss the development of a method to automate cell counting of Brettanomyces. Check out the podcast here: https://goo.gl/pGT3vs
Cellometer Vision CBA was used to count and determine the viability of collected honey bee sperm.
Dr. Chan's paper, "Measuring Lager and Ale Yeast Viability and Vitality Using Fluorescence-Based Image Cytometry" examines the use of image cytometry for multichannel fluorescent assessment of yeast viability and vitality during the brewing process.
As the first automated cell counter ever manufactured, the Auto T4 set the standard with its pattern-recognition software and bright field imaging used to calculate cell count, concentration and viability with Trypan Blue.
Novel Fluorescent Viability and Vitality Detection Method for Ale and Lager Yeast Fermentation using Cellometer Vision
It's White Paper Wednesday! Read our featured white paper: Novel Fluorescent Viability and Vitality Detection Method for Ale and Lager Yeast Fermentation using Cellometer Vision Automated cell counting methods can monitor yeast concentration and viability throughout fermentation to ascertain cell health and the amount of yeast to be pitched or repitched, all of which contributes to the quality and flavor consistency of the final product [1,2,3]. Analyzing physiological and metabolic characteristics of the yeast cells permits operators to efficiently monitor yeast viability and vitality for quality control purposes, which impacts long-term storage and other physiological stresses. Download our white [...]