Yeast Morphology Assessment through Automated Image Analysis during Fermentation

نویسندگان

چکیده

The kinetics and success of an industrial fermentation are dependent upon the health microorganism(s) responsible. Saccharomyces sp. most commonly used organisms in food beverage production; consequently, many metrics yeast stress have been previously correlated with morphological changes to fermentations kinetics. Many researchers industries use machine vision count assess through dyes image analysis. This study assessed known physical differences automated analysis taken throughout ongoing high at various temperatures (30 °C 35 °C). Measured parameters included sugar consumption rate, number cells suspension, cross-sectional area, vacuole area. cell properties were analyzed automatically using ImageJ software validated manual assessment. It was found that there significant area ratio over fermentation. These temperature dependent. morphology implications for rates cellular reactions efficiency within processes. quantify these is possible currently available systems will provide additional tools enhance our understanding process.

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ژورنال

عنوان ژورنال: Fermentation

سال: 2021

ISSN: ['2311-5637']

DOI: https://doi.org/10.3390/fermentation7020044