Yeast Morphology Assessment through Automated Image Analysis during Fermentation

Yeast Morphology Assessment through Automated Image Analysis during Fermentation

The kinetics and success of an industrial fermentation are dependent upon the health of the microorganism(s) responsible. <i>Saccharomyces</i> sp. are the most commonly used organisms in food and beverage production; consequently, many metrics of yeast health and stress have been previou...

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Bibliographic Details
Main Authors: Mario Guadalupe-Daqui, Mandi Chen, Katherine A. Thompson-Witrick, Andrew J. MacIntosh
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Fermentation
Subjects:
yeast morphology
automated image analysis
heat stress
vacuoles
cell size
computer vision
Online Access:https://www.mdpi.com/2311-5637/7/2/44

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https://www.mdpi.com/2311-5637/7/2/44

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