Detection of Active Yeast Cells (Saccharomyces cerevisiae) in Frozen Dough Sections

A new method based on fluorescence microscopy was developed to detect active yeast cells in cryosections of wheat dough. The sections were stained with 4′,6-diamidino-2-phenylindole (DAPI) and counterstained with Evans blue. The active yeast cells in the sections appeared brilliant yellow and were r...

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Bibliografiske detaljer

Udgivet i:	Appl Environ Microbiol
Principais autores:	Autio, K., Mattila-Sandholm, T.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1992
Fag:	Food Microbiology
Online adgang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC195748/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348731/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.58.7.2153-2157.1992
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