Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis

In this study the combinatory effect of several extrinsic factors on reduced (vacuum) pressure fermentations was explored. Specifically, pressure, temperature, and FAN levels high gravity Saccharomyces cerevisiae were manipulated, while yeast morphology assessed using automated multivariate image analysis. Fermentation attributes including growth, viability, ethanol production monitored standard methods. Across all temperature levels, (vacuum pressure) resulted in a greater than or equal number cells suspension, higher average comparison to atmospheric fermentations; however, magnitude varied with factors. The analysis revealed that size extremely variable across fermentations, ratio vacuole cell area consistently decreased over each fermentation could be used predict point where experienced sharp decline viability ending fermentation. This showed combination traditional measurements novel analyses can by brewers anticipate performance endpoints their have significant effects upon rate final concentration industrial fermentations.