The method describes the procedure for operating a dark-field microscope.
Laboratories in the beverage industry in general and the brewing industry in particular.
Dark-field microscopy is predominantly used to analyse specimens with small structures. This method is particularly suitable for low-contrast microorganisms such as lactic acid bacteria.
To identify and assess microorganisms, their morphological characteristics are determined microscopically. Microorganisms with a thicker cell wall (e. g. thicker murein layer in gram-positive bacteria) refract light more strongly and can therefore provide a preliminary assessment.