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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/2/44 |