Physiological Assessment of Yeast Cells

摘要

Both viability and vitality are important parameters for characterisation of yeast physiology. However, under actual brewing conditions, viability and vitality are often unrelated. This presents a fundamental challenge for evaluation of yeast physiology. To address this problem, a new concept for simultaneous evaluation of both viability and vitality is proposed for use in the brewing industry. The following article summarises research results which have already been published in BrewingScience (Vol. 69, 5-6, 2016, pp. 33-41).