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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 48, 1990 - Issue 1
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Original Articles

Evaluation of the Fluorescent Dye 1-Anilino-8-Naphthalene Sulfonic Acid for Yeast Viability DeterminationFootnote1

R. McCaigMolson Breweries Technical Centre, Mississauga, Ontario, CanadaL5L 1J9
Pages 22-25 | Received 21 Jul 1989, Accepted 03 Sep 1989, Published online: 06 Feb 2018

Literature Cited

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  • European Brewing Convention. Report of yeast group. J. Inst. Brew. 68:14–20, 1961.
  • European Brewing Convention. Analytica Microbiologica. Method 2.2.2.3. J. Inst. Brew. 83:109–118, 1977.
  • Institute of Brewing. Analysis committee report on measurement of yeast viability. J. Inst. Brew. 76:442–443, 1970.
  • Institute of Brewing. Recommend Methods of Analysis. 9.1.3.2. The Institute: London, 1977.
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  • Lenoël, M., Meunier, J.-P., Moll, M., and Midoux, N. Improved system for stabilizing yeast fermenting power during storage. Proc. Congr. Eur. Brew. Conv. 21:425–432, 1987.
  • Mills, D. R. Assessing cell viability on solid media. Food Res. 6:361–369, 1941.
  • O'Toole, D. K. Methods for the direct and indirect assessment of the bacterial content of milk. J. Appl Bact. 55:187–201, 1983.
  • Paton, A. M., and Jones, S. M. Yeast cell death in continuous culture. J. Appl. Bact. 38:199–204, 1975.
  • Steel, R. G. D., and Torrie, J. H. Linear Regression. In Principles and Procedures of Statistics. McGraw-Hill, Toronto. pp. 161–187, 1960.
  • Trevors, J. T., Merrick, R. L., Russell, L, and Stewart, G. G. A comparison of methods for assessing yeast viability. Biotechnol. Lett. 5:131–134, 1983.

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