Mandi Chen
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View article: The Effect of Free Amino Nitrogen, Total CO2 Pressure, and Temperature on Fermentation Attributes, Yeast Morphology, and Volatile Production
The Effect of Free Amino Nitrogen, Total CO2 Pressure, and Temperature on Fermentation Attributes, Yeast Morphology, and Volatile Production Open
Different extrinsic factors (environmental conditions) significantly impact industrial fermentation processes due to direct effects on yeast performance and morphology. In this study, the effect of extrinsic factors including Free Amino Ni…
View article: Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis
Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis Open
In this study the combinatory effect of several extrinsic factors on reduced (vacuum) pressure fermentations was explored. Specifically, the pressure, temperature, and FAN levels of high gravity Saccharomyces cerevisiae fermentations were …
View article: Yeast Morphology Assessment through Automated Image Analysis during Fermentation
Yeast Morphology Assessment through Automated Image Analysis during Fermentation Open
The kinetics and success of an industrial fermentation are dependent upon the health of the microorganism(s) responsible. Saccharomyces sp. are the most commonly used organisms in food and beverage production; consequently, many metrics of…