Fluorescence microscopy procedure for quantitation of yeasts in beverages.

  title={Fluorescence microscopy procedure for quantitation of yeasts in beverages.},
  author={H. A. Koch and R. Bandler and R. R. Gibson},
  journal={Applied and environmental microbiology},
  volume={52 3},
  • H. A. Koch, R. Bandler, R. R. Gibson
  • Published 1986
  • Biology, Medicine
  • Applied and environmental microbiology
  • Existing methods for quantitating yeasts in beverages include time-consuming plate counts that detect only living cells and hemacytometer counts that are reliable only at very high concentrations (e.g., 10(6) to 20 X 10(6) cells per ml). The new method described here involves the use of fluorescence microscopy with the fluorescent stain aniline blue to differentiate yeasts (and other fungi) from backgrounds for easy counting and also may be used in conjunction with membrane filtration to… CONTINUE READING
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