Assessing yeast viability from cell size measurements

摘要: Abstract During microbial cell cultures, environmental conditions affect physiology and subsequently process efficiency. Physiological changes result in changing morphology, such as size variations. The aim of this work was to study evolution a Saccharomyces cerevisiae population exposed various stresses during alcoholic batch fermentations, evaluate the potential use measurements infer viability. reference culture, without perturbation, viability assessed by propidium iodide staining (PI) remained 100% mean diameter found be above 5 μm. A rapid temperature shift from 33 43 °C at 50 g l−1 ethanol resulted an immediate arrest growth triggered progressive loss 0% decrease 5.2 3.7 μm. Cell distribution curves obtained with counter showed increasing subpopulation significantly smaller cells. At single-cell level, combined microscopy PI that exclusively composed dead Similar results were after acetic acid or furfural additions. Accordingly, multivariate data analysis achieved estimate ratio cells distributions using counter.