Sanz R, Galceran M T, Puignou L
Departament de Química Analítica, Facultat de Química, Universitat de Barcelona, 1-11, Martí i Franquès, E-08028 Barcelona, Spain.
Biotechnol Prog. 2004 Mar-Apr;20(2):613-8. doi: 10.1021/bp034278h.
Vinification processing is largely related to yeast performance and depends on the initial cell viability. To optimize the quality of wine fermentation, control of the yeast quality is mandatory. The present paper describes a new method using gravitational field flow fractionation (GrFFF) with fluorescence detection for the determination of yeast cell viability before the fermentation process. A GrFFF calibration procedure was developed using commercial yeast to prepare standards of viable cells and propidium iodide (PI) as fluorescent probe for nonviable cells. The suitability of the new method was tested with several commercial yeast strains with a g/L content ranging from 1 to 3. The validation of the method was performed by comparing GrFFF viability values with those obtained using Coulter counter and flow cytometry techniques.
葡萄酒酿造过程在很大程度上与酵母性能相关，并且取决于初始细胞活力。为了优化葡萄酒发酵的质量，控制酵母质量是必不可少的。本文描述了一种新方法，该方法使用带有荧光检测的重力场流分馏（GrFFF）来测定发酵过程前酵母细胞的活力。使用商业酵母开发了一种GrFFF校准程序，以制备活细胞标准品，并使用碘化丙啶（PI）作为非活细胞的荧光探针。用几种g/L含量范围为1至3的商业酵母菌株测试了该新方法的适用性。通过将GrFFF活力值与使用库尔特计数器和流式细胞术技术获得的值进行比较，对该方法进行了验证。
