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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| Publicat a: | Appl Environ Microbiol |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1992
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| Matèries: | |
| Accés en línia: | 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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