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Biotechnology Techniques

, Volume 3, Issue 4, pp 223–226 | Cite as

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

  • Gianfranco Rosini
  • Maurizio Ciani
  • Palpacelli Valentino
Article

Summary

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.

Keywords

Oxygen Fermentation Cell Viability Oxygen Consumption Saccharomyces Cerevisiae 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Science & Technology Letters 1989

Authors and Affiliations

  • Gianfranco Rosini
    • 1
  • Maurizio Ciani
    • 1
  • Palpacelli Valentino
    • 1
  1. 1.Dipartimento di Biologia Vegetale Sezione di Microbiologia ApplicataUniversità di PerugiaPerugia(Italy)

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