Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/46728

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dc.contributor.authorCruyt, Frederikpor
dc.contributor.authorSousa, C. A.por
dc.contributor.authorMachado, Manuela D.por
dc.contributor.authorSoares, Eduardo V.por
dc.date.accessioned2017-10-20T09:38:18Z-
dc.date.available2017-10-20T09:38:18Z-
dc.date.issued2017-03-16-
dc.identifier.citationCruyt, Frederik; Sousa, C. A.; Machado, Manuela D.; Soares, Eduardo V., Improvement of the slide culture technique for the assessment of yeast viability. Journal of the Institute of Brewing, 123(1), 39-44, 2017por
dc.identifier.issn0046-9750por
dc.identifier.urihttp://hdl.handle.net/1822/46728-
dc.description.abstractThis work aimed to improve the slide culture technique (SCT) for the assessment of yeast viability. Thus, all the steps of the SCT were standardized: a sample of 20 L containing 1 × 105 cells/mL was placed in a ~ 20 × 20 mm YPD agar block and incubated for 1624 h, at 25°C. It was proposed the use of calcofluor white (CFW) to facilitate the microscopic observation of yeast cells. The viability of cell populations in different physiological states (healthy, ethanol stressed and starved cells), assessed by SCT (without or with CFW), did not differ significantly (p < 0.01). In addition, the viability of healthy and ethanol stressed cells determined by the SCT and the standard plate count technique (PCT) did not differ significantly (p < 0.01). In conclusion, the improved SCT is a fast and reliable alternative to PCT for the evaluation of yeast viability in research and in the industry.por
dc.description.sponsorshipThis study was supported by the Portuguese Foundation for Science and Technology under the scope of the strategic founding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462). Manuela D. Machado and Catia A. Sousa gratefully acknowledge the post-doctoral (SFRH/BPD/72816/2010) and the doctoral grants (SFRH/BD/101452/2014), from FCT, respectively.por
dc.language.isoengpor
dc.publisherInstitute of Brewing & Distillingpor
dc.rightsopenAccesspor
dc.subjectEthanol stresspor
dc.subjectMicro-colony countpor
dc.subjectSaccharomyces cerevisiaepor
dc.subjectStarvationpor
dc.subjectViabilitypor
dc.titleImprovement of the slide culture technique for the assessment of yeast viabilitypor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416por
dc.commentsCEB46757por
oaire.citationStartPage39por
oaire.citationEndPage44por
oaire.citationIssue1por
oaire.citationConferencePlaceUnited Kingdom-
oaire.citationVolume123por
dc.date.updated2017-08-03T11:19:51Z-
dc.identifier.doi10.1002/jib.400por
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersionpor
dc.subject.wosScience & Technologypor
sdum.journalJournal of the Institute of Brewingpor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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