Brewing yeasts
Analysis of yeasts for dead cells using propidium iodide in a cell counter.
Determination of the vitality of brewing yeasts
The acidification power is defined as the acidification of a solution of distilled water with a defined pH of 6.3 and a glucose concentration of 5 % at 25 °C by a yeast.
The pH curve is documented and serves as an indication of yeast vitality.
Brewery yeast culture, pitching and harvest yeast as well as pure yeast.
Thermally extracted yeasts release their cell contents into the surrounding medium (= yeast water), which is then available for bacteria.