Oxygen consumption as a measure yeast starter culture vitality for the wine industry
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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.
KeywordsOxygen Fermentation Cell Viability Oxygen Consumption Saccharomyces Cerevisiae
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