Development of a New Method for Evaluation of Yeast Vitality by Measuring Intracellular pH

作者：Takeo Imai, Iwao Nakajima, Toshihiko Ohno · 发表于：Journal of the American Society of Brewing Chemists · 年份：1994 · DOI：10.1094/asbcj-52-0005 · 被引用次数：52 · 研究领域：Fermentation and Sensory Analysis、Fungal and yeast genetics research、Meat and Animal Product Quality

It has been very difficult to accurately assess subtle differences in cell vitality in practical brewing circumstances. A sufficiently sensitive method was developed by measuring intracellular pH (proton pump activity), which plays an important role in yeast growth and fermentation. To measure proton extrusion from brewer's yeast under physiological conditions, a method of measuring intracellular pH at low pH was devised—the intracellular pH (ICP) method. The intracellular pH of brewer's yeast was measured using a fluorescent reagent and a spectrofluorophotometer. Investigations included comparison with the acidification power test. This method was able to assess subtle differences in the vitality of yeast cells in practical brewing conditions.