Yeast concentration and viability measurement
The invention generally relates to analyzing yeast viability. More particularly, the invention relates to efficient and effective methods and compositions for accessing and measuring viability and concentration of yeast cells.
1. A method for measuring a concentration of yeast cells, comprising:
staining a sample to be tested for yeast cell concentration with a dye under a buffer condition having a pH of about 10 to about 12.5;
acquiring a fluorescent image of the dye-stained sample;
analyzing the fluorescent image of the dye-stained sample to determine the concentration of viable yeast cells.
2. The method of claim 1 , wherein the dye is selected from the group consisting of Acridine Orange, SYTO 9, DAPI, Hescht, Calcofluor White, Propidium Iodide, Ethidium Bromide, Oxonol, Mg-ANS.
3. The method of claim 1 , wherein the buffer condition has a pH of about 10.5 to about 12.
4. The method of claim 1 , wherein the sample to be tested for yeast viability is a sample from a biofuel fermentation process.
5. The method of claim 4 , wherein the biofuel comprises ethanol or butanol.
6. The method of claim 4 , wherein the sample to be tested for yeast viability comprises debris of corn mash or sugar cane.
7. The method of claim 1 , wherein the yeast is the species of Saccharomyces cerevisiae.
8. The method of claim 1 , wherein the dye is Acridine Orange having a concentration of about 1 μg/mL to about 5 μg/mL.
9. A method for determining yeast viability, comprising:
staining a sample to be tested for yeast viability with a first dye and with a second dye under a buffer condition having a pH of about 10 to about 12.5;
acquiring a fluorescent image of the first dye-stained sample;
acquiring a fluorescent image of the second dye-stained sample; and
comparing the fluorescent image of the first dye-stained sample and the fluorescent image of the second dye-stained sample to determine yeast viability.
10. The method of claim 9 , wherein the first dye is selected from the group consisting of Acridine Orange, SYTO 9, DAPI, Hescht, Calcofluor White and the second dye is selected from the group consisting of Propidium Iodide, Ethidium Bromide, Oxonol, Mg-ANS.
11. The method of claim 9 , wherein the first dye is Acridine Orange and the second dye is Propidium Iodide.
12. The method of claim 9 , wherein the buffer condition has a pH of about 10.5 to about 12.
13. The method of claim 9 , wherein the sample to be tested for yeast viability is a sample from a biofuel fermentation process.
14. The method of claim 13 , wherein the biofuel comprises ethanol or butanol.
15. The method of claim 13 , wherein the sample to be tested for yeast viability comprises debris of corn mash or sugar cane.
16. The method of claim 9 , wherein the yeast is the species of Saccharomyces cerevisiae.
17. The method of claim 11 , wherein Acridine Orange is at a concentration of about 1 μg/mL to about 5 μg/mL and Propidium Iodide is at a concentration of about 1 μg/mL to about 5 μg/mL.
18. A method for determining the concentration of viable yeast cells, comprising:
staining a sample to be tested with a dye under a buffer condition having a pH of about 10 to about 12.5;
acquiring at least one static fluorescent image of the dye-stained sample; and
analyzing the at least one static fluorescent image of the dye-stained sample to determine the concentration of viable yeast cells in the sample.
19. The method of claim 18 , wherein the dye is selected from the group consisting of Acridine Orange, SYTO 9, DAPI, Hescht, Calcofluor White, Propidium Iodide, Ethidium Bromide, Oxonol, Mg-ANS.
20. The method of claim 18 , wherein the dye is Acridine Orange.
21. The method of claim 18 , wherein the buffer condition has a pH of about 10.5 to about 12.
22. The method of claim 18 , wherein the sample to be tested is a sample from a biofuel fermentation process.
23. The method of claim 22 , wherein the sample to be tested for comprises debris of corn mash or sugar cane.
24. The method of claim 18 , wherein the yeast is the species of Saccharomyces cerevisiae.
25. The method of claim 20 , wherein Acridine Orange is at a concentration of about 1 μg/mL to about 5 μg/mL.
26. A method for determining yeast viability, comprising:
staining a sample to be tested for yeast viability with Acridine Orange under a buffer condition of pH of about 10.5 to about 12.5;
acquiring at least one static fluorescent image of the Acridine Orange-stained sample by directing an excitation light beam to the sample;
staining a sample to be tested for yeast viability with Propidium Iodide under a buffer condition of pH of about 10.5 to about 12.5;
acquiring at least one static fluorescent image of the Propidium Iodide-stained sample by directing an excitation light beam to the sample;
comparing at least one static fluorescent image of the Acridine Orange-stained sample with at least one static fluorescent image of the Propidium Iodide-stained sample; and
determining the yeast viability of the sample.