TITRATED ACIDIFICATION POWER - A SIMPLE AND SENSITIVE METHOD TO MEASURE YEAST VITALITY AND ITS RELATION TO OTHER VITALITY MEASUREMENTS

Authors
ISERENTANT D GEENENS W VERACHTERT H
Citation
D. Iserentant et al., TITRATED ACIDIFICATION POWER - A SIMPLE AND SENSITIVE METHOD TO MEASURE YEAST VITALITY AND ITS RELATION TO OTHER VITALITY MEASUREMENTS, Journal of the American Society of Brewing Chemists, 54(2), 1996, pp. 110-114
Citations number
22
Categorie Soggetti
Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Journal of the American Society of Brewing Chemists → ACNP
ISSN journal
03610470
Volume
54
Issue
2
Year of publication
1996
Pages
110 - 114
Database
ISI
SICI code
0361-0470(1996)54:2<110:TAP-AS>2.0.ZU;2-Q
Abstract
The acidification power (AP) test is an interesting method to evaluate the vitality of pitching yeast. However, this method lacks sensitivit y at high AP values. We have elaborated a titrated acidification power test that is better suited to the evaluation of highly vital yeast an d compared this test with the AP and conductivity measurement during y east storage experiments.