Abstract
The standardization of the inoculum is essential for the success of all fermentative process and depends mainly on maximizing the activity of the microorganism to improve the productivity and final yield. Different methods can be used to estimate and standardize the inoculum, such as the growth curve method, in which the combination of absorbance measurements and viable cell count or dry weight analyses reflect the microbial population in the sample. Another method is the measurement of cell density, in which the McFarland equivalence turbidity standards are compared with the inoculum turbidimetry with a standard scale that estimates the inoculum concentration. This chapter describes methods of standardization and preservation of the microbial inoculum.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Fleet G (2006) The commercial and community significance of yeasts in food and beverage production. In: Yeasts in food and beverages. Springer, Berlin, pp 1–12. https://doi.org/10.1007/978-3-540-28398-0_1
Meyrath J, Suchanek G (1972) Inoculation techniques—effects due to quality and quantity of inoculum. Methods Microbiol 7:159–209. https://doi.org/10.1016/S0580-9517(08)70629-9
Gibson BR, Lawrence SJ, Leclaire JP, Powell CD, Smart KA (2007) Yeast responses to stresses associated with industrial brewery handling. FEMS Microbiol Rev 31(5):535–569
Asaduzzaman M (2007) Standardization of yeast growth curves from several curves with different initial sizes. Dissertation, Goteborg University
Longhi DA, Dalcanton F, de Aragão GMF, Carciofi BAM, Laurindo JB (2013) Assessing the prediction ability of different mathematical models for the growth of Lactobacillus plantarum under non-isothermal conditions. J Theor Biol 335:88–96. https://doi.org/10.1016/j.jtbi.2013.06.030
Duarte WF, Dragone G, Dias DR, Oliveira JM, Teixeira JA, JBA eS, Schwan RF (2010) Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.). Int J Food Microbiol 143(3):173–182
Zapata A, Ramirez-Arcos S (2015) A comparative study of McFarland turbidity standards and the Densimat photometer to determine bacterial cell density. Curr Microbiol 70(6):907–909. https://doi.org/10.1007/s00284-015-0801-2
Kawamura S, Murakami Y, Miyamoto Y, Kimura K (1995) Cryopreservation and freeze-dryingprotocols. Freeze-drying of yeasts. Methods Mol Biol 38:31–37
Pepper IL, Gerba CP (eds) (2004) Environmental microbiology: a laboratory manual. Elsevier
Steckelberg C (2001) Characterization of yeasts from alcoholic fermentation processes using attributes of cell composition and kinetic characteristics. Dissertation, Campinas State University
Dejean L, Beauvoit B, Guërin B, Rigoulet M (2000) Growth of the yeast Saccharomyces cerevisiae on a non-fermentable substrate: control of energetic yield by the amount of mitochondria. Biochim Biophys Acta 1457(1–2):45–56
Subcommittee on Antifungal Susceptibility Testing (AFST) of the ESCMID European Committee for Antimicrobial Susceptibility Testing (EUCAST) (2008) Method for the determination of broth dilution MICs of antifungal agents for fermentative yeasts. Eur J Clin Microbiol Infect Dis 14(4):398–405. https://doi.org/10.1111/j.1469-0691.2007.01935.x
Spencer JF, Spencer DM (1996) Maintenance and culture of yeasts. Methods Mol Biol 53:5–15
Crespo MJ, Abarca ML, Cabañes FJ (2000) Evaluation of different preservation and storage methods for Malassezia spp. J Clin Microbiol 38(10):3872–3875
Rose D (1970) Some factors influencing the survival of freeze dried yeast cultures. J Appl Bact 33:228–230
Diniz-Mendes L, Bernardes E, de Araújo PS, Panek AD, Paschoalin VMF (1999) Preservation of frozen yeast cells by trehalose. Biotechnol Bioengin 65(5):572–580
Mariano PDLSA (2006) Different yeast storage processes: studies on phenotypic and genotypic variability. Dissertation, Campinas State University
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2021 The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature
About this chapter
Cite this chapter
Simões, L.A., de Souza, A.C., Schwan, R.F., Dias, D.R. (2021). Standardizing Suspension of Yeast for Inoculation in Food Fermentations. In: Magnani, M. (eds) Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-1932-2_9
Download citation
DOI: https://doi.org/10.1007/978-1-0716-1932-2_9
Published:
Publisher Name: Humana, New York, NY
Print ISBN: 978-1-0716-1931-5
Online ISBN: 978-1-0716-1932-2
eBook Packages: Springer Protocols