Methylene Blue Solutions for Staining Dead Yeast Cells

Vairo, Marina L. R.

doi:10.3109/10520296109113303

Cited by 20 publications

(16 citation statements)

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“…Cell viability was assessed by counts of yeast in the Neubauer Chamber. To identify a viable from nonviable yeast, the cell suspension was previously stained with methylene blue staining method (Vairo, 1961).…”

Section: Evaluation Of the Viability Of Cells In The Beadsmentioning

confidence: 99%

Microencapsulated probiotics using emulsification technique coupled with internal or external gelation process

Song

Gao

et al. 2013

Carbohydrate Polymers

120

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Section: Evaluation Of the Viability Of Cells In The Beadsmentioning

confidence: 99%

Microencapsulated probiotics using emulsification technique coupled with internal or external gelation process

Song

Gao

et al. 2013

Carbohydrate Polymers

120

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“…The viability of yeasts was determined using the methylene blue staining method 13 and the bacteria were observed using epi¯uorescent microscopy. 14 …”

Section: Determination Of Cell Numbers and Viabilitymentioning

confidence: 99%

Effect of high shear stress on microbial viability

Lange

Taillandier

Riba

2001

J of Chemical Tech & Biotech

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Escherichia coli and Saccharomyces cerevisiae suspensions were submitted to controlled shear stress. Above a threshold value shear stress induced a decrease in micro-organism viability. The threshold of shear stress ef®ciency depended on the micro-organisms, being between 1292 Pa and 2770 Pa for S cerevisiae, and about 1250 Pa for E coli. Above 1810 Pa, E coli cells were disrupted whereas the S cerevisiae cells remained intact. The higher the cellular concentration, the greater the rate of decrease in viability. Viability loss was in¯uenced by the number of passages through the experimental shear stress device and by exposure time.

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“…To identify a viable from nonviable yeast, the cell suspension was previously stained with methylene blue solution (Sigma-Aldrich, St. Louis, USA) 0.1% w/v (Vairo 1961). To count the microencapsulated cells, the alginate microcapsules were dissolved in phosphate buffer (pH5.2), using a proportion of ten microcapsules into 2 mL buffer.…”

Section: Cell Viabilitymentioning

confidence: 99%

A Comparative Study of Stout Beer Batch Fermentation Using Free and Microencapsulated Yeasts

Almonacid

Nájera

Young

et al. 2010

Food Bioprocess Technol

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Because many questions arise regarding the use of immobilization technology to consistently produce a high quality beer, this work focuses on the effects of using an immobilization matrix in the fermentation process. The aim of this study was to explore the feasibility and potential uses of immobilization on sensorial characteristics such as color, flavor, and headspace compounds of stout beer, when using batch fermentation. Batch production of beer was conducted as a standard ale process for stout beer production. For the immobilized yeasts fermentation, cells were microencapsulated in alginate, by using the Thiele modulus procedure for microcapsule design. Glucose concentration, cell multiplication, cell viability, specific gravity, pH, Brix, and ethanol were monitored throughout the fermentation process. Both, sensorial analysis (statistic triangle tests) and instrumental methods (gas chromatography to measure headspace compounds and visible spectrophotometer to quantify the color) were used to evaluate characteristics of the beer that was produced from immobilized and free yeast fermentations. Free and immobilized yeasts fermentation showed no significant difference (p> 0.05) for all variables of interest. The profile of headspace compounds was different, perhaps because of changes in yeast's behavior and the presence of secondary metabolites. However, immobilization did not have a significant impact on the beer flavor, as detected by the sensorial triangle test.

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Methylene Blue Solutions for Staining Dead Yeast Cells

Cited by 20 publications

References 0 publications

Microencapsulated probiotics using emulsification technique coupled with internal or external gelation process

Microencapsulated probiotics using emulsification technique coupled with internal or external gelation process

Effect of high shear stress on microbial viability

A Comparative Study of Stout Beer Batch Fermentation Using Free and Microencapsulated Yeasts

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