Serial re-pitching: its effect on yeast physiology, fermentation performance, and product quality

Annals of Microbiology

Table 1 Methods of assessing brewing yeast viability and vitality

Methods	Types	Output	Measure	Sources
Methylene blue staining	Manual	Stains dead cells	Viability	Kuřec et al. 2009a; Stewart 2009; Magalhães et al. 2011; Kordialik-Bogacka and Diowksz 2013; Layfield and Sheppard 2015; Meledina et al. 2015
Mg-ANS	Manual	Dead cells have fluorescent luminescence	Viability	Meledina et al. 2015
Dihydrorhodamine staining		Stains dead and physiologically poor cells	Viability and vitality	Meledina et al. 2015
Methylene blue with safranin O staining	Manual	Stains dead, weaken, and active cells	Viability and vitality	Meledina et al. 2015
Acidification power test (AP)	Automated	PH drop 10 min before and after glucose addition	Vitality	Gabriel et al. 2008; Kuřec et al. 2009a; Sigler et al. 2009; Meledina et al. 2015
Vitaltitration method	Automated	pH drop in time (from pH 10.0 to pH 6.5)	Vitality	Magalhães et al. 2011; Bleoancă and Borda 2013
Flow cytometry	Automated	Viability: count of fluorescent yeast; vitality: index of ΔFI₁₅	Viability and vitality	Bouix and Leveau 2001; Ginovart et al. 2011
Measurement of NAD(P)H	Automated	Change of NAD(P)H fluorescence intensity at 340/440 nm	Vitality	Kuřec et al. 2009a; Magalhães et al. 2011

Mg-ANS, magnesium salt 1-anilino-8-naftalen of sulfonic acid; NAD(P)H, reduced form of nicotinamide adenine dinucleotide (phosphate)

ISSN: 1869-2044