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Detecting and Measuring Microbial (Unicellular Yeast) Growth on Food Products using Loss‐On‐Drying Moisture Analysis
by Christopher J. Altamirano and James A. Moore
The outcome of this investigation will offer new insights on a novel loss‐on‐drying approach to bioactivity measurement in food industries who wish to expand their breadth of microbial testing. This method does not intend to replace any single traditional detection assay, but hopes to add yet another checkpoint in the quality assurance of food safety. Because baker’s yeast was specifically used in this study, this approach might be particularly useful in determining the viability of certain yeast cultures for bread or for brewing industries where traditional spectroscopy driven methods (optical density) may only tell of a yeast population density, not necessarily their carbon emission capacity.
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