Andrew Yourick (1); (1) Colorado State University, Fort Collins, CO, U.S.A.
Yeast, Fermentation, and Microbiology
Test samples of common brewing yeasts (i.e., Saccharomyces cerevisiae)
are routinely procured in breweries all over the world in order to be
analyzed for viability and vitality and to conduct cell counts. While
these analyses are typically done manually with a hemocytometer and
microscope, new, more automated technology is gaining popularity. This
study looked to validate the measurements of viability, vitality, and
cell counts by comparing the results to that of a hemocytometer and flow
cytometry to the technologically advanced Cellometer. The American
Society of Brewing Chemists (ASBC) standard methods were used when
applicable; otherwise methods were developed according to the
manufacturer of each instrument. Each instrument was tested using yeast
samples of the same treatment and volume prior to analysis. Data were
acquired then evaluated using analysis of variance statistical methods
to determine how each yeast analysis instrument compared to another.
Andrew Yourick received B.S. degrees in fermentation science and
technology (FST) and biology from Colorado State University in May 2016.
He was an undergraduate teaching assistant for the Brewing Science and
Technology course at CSU for three semesters. While assisting with the
course, he helped grow FST courses and lay-out laboratory space.