Yeast is the soul of beer. It is an important daily basic work of the yeast room to monitor the yeast number and mortality of the fermentation process during the full tank period, high foaming period, late boosting stage, and storage period. Although the traditional hemocytometer method can basically achieve this detection requirement, there are still inevitable shortcomings such as large work intensity, large error caused by human factors, and poor reproducibility of parallel samples.
Can the countstar yeast counter solve the above problems?
With this problem, Yanjing Huiquan Beer Technology R&D Department uses a single sample to determine the coefficient of variation in the fermentation tanks during the full-can, high-bubble and cooling periods of the fermentation process. Different samples are tested by paired t-test to detect the P value. The detection method was compared with the counterstar yeast counter and the traditional hemocytometer method.
The experimental results are as follows
It can be seen from (Fig. 1) that the two yeast number curves are basically overlapped, and only the measured values ​​are different after the tank is completely filled and cooled. The instrument method has a higher measured value when it is just full. The budding rate calculated by the blood cell method is higher. The instrument method has a higher yeast number. After the cooling, the blood cell method has a low measured value, and at this time, the yeast number decreases rapidly, and the number of yeast actually measured by the blood cell method rapidly decreases, and the measurement error sharply increases. At this time, the absolute number of yeasts measured by the instrument method is still a lot, and the error of the measurement is small. From this point (Fig. 2), it can be seen that the linear regression equation has an R value of only 0.9746.
The study concluded that there are no significant differences between the instrumental count and the manual count in the full tank period, high foaming period and cooling period. Instrument counts can be used in the full tank period, high foam period and cooling period to obtain accurate results quickly. .
Comprehensive and objective test reports for easy data management
A test report can be generated for each sample measured using the Countstar Yeast Counter.
Sampling map
Yeast diameter histogram
Yeast agglomeration histogram
The report includes not only parameters such as yeast number, mortality, yeast diameter, and roundness. It also relates to yeast morphology, yeast diameter distribution maps, agglomerate distribution maps and the like. By combining the above results into a yeast file, you can compare the monthly yeast files each year.
Customers we serve: Anheuser-Busch InBev, China Resources Snow, Tsingtao Brewery, Yanjing Beer, etc.
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