time-course-study-in-lager-and-ale-yeast-fermentation

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.

 

 

immunophenotyping
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