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.