Use of flow cytometry to monitor cell damage and predict fermentation activity of dried yeasts

Journal of Applied Microbiology

Volumn 89, Issue 2, 2000, Pages 207-214

  Attfield, P V ^a   Kletsas, S ^a   Veal, D A ^a   Van Rooijen, R ^b   Bell, P J L ^a  

^a MACQUARIE UNIVERSITY   (Australia)

^b DSM FOOD SPECIALTIES   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

CELLS; CYTOLOGY; FERMENTATION; FLOW CYTOMETRY; FLUORESCENCE; FORECASTING; WINE;

BAKER'S YEAST; BAKING INDUSTRY; BREAD DOUGH; CELL DAMAGE; FLUORESCENT DYES; INOCULA; PROCESS EFFICIENCY; PROPIDIUM IODIDE; WINE INDUSTRY; WINE YEAST;

YEAST;

ARTICLE; CELL DAMAGE; FERMENTATION; FLOW CYTOMETRY; FLUORESCENCE; FOOD INDUSTRY; NONHUMAN; YEAST;

VITIS SP.;

EID: 0033858739     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.01100.x     Document Type: Article

References (24)

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