The method describes the procedure for operating a bright-field microscope.
Laboratories in the beverage industry in general and the brewing industry in particular.
Stained specimens in particular are analysed in bright field. This method is also suitable for high-contrast, larger microorganisms such as yeasts.
To identify and assess microorganisms, a microscope is used to determine characteristics such as their morphological properties.
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.
The method describes the procedure for operating a phase-contrast microscope.
Laboratories in the beverage industry in general and the brewing industry in particular.
Phase-contrast microscopy has a wide range of applications and is very well suited to applications such as microscopy with very high resolution and to generate microscopic photos.