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Automate Cell Concentration & Viability for Brettanomyces

Nexcelom Bioscience, LLC
Event organized by Nexcelom Bioscience, LLC

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Jason Bolton, Ph.D., University of Maine Cooperative Extension Food Safety Specialist, presents a live webinar "A novel concentration and viability detection method for Brettanomyces using image cytometry" The increasing interest in the brewing industry to utilize Brettanomyces spp. is due to its novel flavor and aroma compounds, creating complex flavors for specialty beer products. A challenge when working with Brettanomyces spp. is the formation of pseudohyphae, increasing the difficulty for the traditional yeast enumeration method during fermentation. A novel cell concentration and viability detection method for Brettanomyces using an image cytometer (Nexcelom Bioscience, Lawrence, MA), provides a simple, and non-subjective, automated counting method for Brettanomyces. This new method replaces traditional manual counting to improving the efficiency and consistency during the fermentation process.