VIEW ARTICLE    DOI: 10.1094/ASBCJ-54-0110

Titrated Acidification Power: A Simple and Sensitive Method to Measure Yeast Vitality and Its Relation to Other Vitality Measurements. D. Iserentant (1), W. Geenens, and H. Verachtert, KU Leuven Brewing Research Group, Laboratory for Industrial Microbiology and Biochemistry, Kardinaal Mercierlaan 92-B 3001 Heverlee, Belgium. (1) Author to whom correspondence should be sent: Faculty of Agricultural and Applied Biological Sciences, Department of Food and Microbial Technology, Laboratory for Industrial Microbiology and Biochemistry, Kardinaal Mercierlaan 92-B3001 Heverlee, Belgium; +32 16 321760; Fax +32 16 321997; e-mail: <Dirk.Iserentant@agr.kuleuven.ac.be> J. Am. Soc. Brew. Chem. 54(2):110-114. Accepted October 20, 1995.

The acidification power (AP) test is an interesting method to evaluate the vitality of pitching yeast. However, this method lacks sensitivity at high AP values. We have elaborated a titrated acidification power test that is better suited to the evaluation of highly vital yeast and compared this test with the AP and conductivity measurement during yeast storage experiments. Keywords: Acidification power, Conductivity measurement, Yeast vitality.

La prueba del poder de acidificación (AP) es un método interesante para evaluar la vitalidad de la levadura de inóculo. Sin embargo, este método carece de sensibilidad a valores de AP altos. Hemos elaborado una prueba del poder de acidificación por titulación que está más adaptada para la evaluación de levaduras de alta vitalidad y comparado esta prueba con el AP y mediciones de conductividad durante experimentos con levadura almacenada.