Koch H A, Bandler R, Gibson R R
Appl Environ Microbiol. 1986 Sep;52(3):599-601. doi: 10.1128/aem.52.3.599-601.1986.
Existing methods for quantitating yeasts in beverages include time-consuming plate counts that detect only living cells and hemacytometer counts that are reliable only at very high concentrations (e.g., 10(6) to 20 X 10(6) cells per ml). The new method described here involves the use of fluorescence microscopy with the fluorescent stain aniline blue to differentiate yeasts (and other fungi) from backgrounds for easy counting and also may be used in conjunction with membrane filtration to concentrate yeasts from liquids before cell enumeration. Recoveries averaged 91.5% for beverages spiked with levels of 500 to 600,000 organisms per ml. The correlation coefficient of count to spike level was 0.996.
现有的定量检测饮料中酵母的方法包括耗时的平板计数法，该方法只能检测活细胞，以及血细胞计数器计数法，该方法仅在非常高的浓度下（例如，每毫升10⁶至20×10⁶个细胞）才可靠。这里描述的新方法涉及使用荧光显微镜和荧光染料苯胺蓝，以便将酵母（和其他真菌）与背景区分开来，便于计数，并且还可以与膜过滤结合使用，在细胞计数之前从液体中浓缩酵母。对于每毫升添加500至600,000个微生物的饮料，回收率平均为91.5%。计数与添加水平的相关系数为0.996。
