Specific quantification of obligate and potential fermentative yeastsItem Number: 01230016
Quantitative lab analysis of fermentative yeasts
Alcoholic as well as non-alcoholic beverages are analyzed specifically and quantitatively for the presence of obligate and potential fermentative yeasts. Differentiation and classification between obligate fermentative yeasts is performed by applying specific gene probes. Obligate fermentative yeasts can cause damage of any product in every cell concentration and potential fermentative yeasts can cause product damage only under certain conditions like carbonisation, sugar content or pH-value. In addition, the number of yeasts in general is determined.
Results will be provided within three working days after sample receipt.
Qualitative oder quantitative detection?
Quantitative (cfu per analyzed sample volume)
Which method is applied?
The reliable VIT® gene probe technology.
Which requirements are important?
Product and raw material samples:
- beer, wine, juices & soft drinks, minimum 100 ml
- juice concentrates, minimum 25 ml
- water samples (e.g. soda, rinsing water etc.), minimum 150 ml
Alternative options of analysis for fermentative yeasts:
Rapid and specific detection of fermentative yeasts
Identification of fermentative yeasts.
- specific quantification of strictly and potential fermentative yeats
- analyis of both parameter
- only living yeasts will be detected
- short processing time
- highest specificity