Oxygen consumption as a measure yeast starter culture vitality for the wine industry

A simple technique for rapid determination of fermentation starters vitality which eliminates the need for determination of viable cells counts is described. The mathematical relationship between cell number and oxygen consumption of eight strains of Saccharomyces cerevisiae was studied. Results con...

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Veröffentlicht in:	Biotechnology techniques 1989-04, Vol.3 (4), p.223-226
Hauptverfasser:	Rosini, G, Ciani, M, Valentino, P
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biotechnology cultures fermentation Fundamental and applied biological sciences. Psychology Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology oxygen consumption Saccharomyces cerevisiae starter cultures strain differences wine wine industry
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Zusammenfassung:	A simple technique for rapid determination of fermentation starters vitality which eliminates the need for determination of viable cells counts is described. The mathematical relationship between cell number and oxygen consumption of eight strains of Saccharomyces cerevisiae was studied. Results confirmed the possibility of utilizing a pO2 probe as an indicator of cell viability for fermentation starter.
ISSN:	0951-208X 1573-6784
DOI:	10.1007/BF01876052