Estimating Wine Yeast Concentration by Speckle Size Measurement

Open access

Abstract

A coherent light scattering experiment on aqueous suspension of Saccharomyces cerevisia yeast with a concentration that covers five orders of magnitude was performed. The average scattered light far field was recorded using a CCD. A computer code for image processing was written for this purpose and used for providing the first order statistics of the far interference field. The variation of the average speckle size with the particle concentration was analyzed and a very fast procedure for monitoring the yeast concentration is suggested. The possibility of monitoring the fermentation process by a fast assessment of the yeast concentration is suggested, as well.

References
  • 1. Bracewell R., The Autocorrelation Function, The Fourier Transform and Its Applications, 3rd ed. New York: McGraw-Hill, 1999, 40-45

  • 2. Chicea D., A Study of Nanoparticle Aggregation by Coherent Light Scattering, Current Nanoscience, 2012, 8(6), 259-265.

  • 3. Chicea D., Estimating Particle Concentration in Natural Water by Speckle Size Measurement, 11th WSEAS International Conference on Environment, Ecosystems and Development (EED '13), Brasov, Romania, June 1-3, 2013, accepted.

  • 4. Chicea D., Nanoparticles and Nanoparticle Aggregates Sizing by DLS and AFM, Journal of Optoelectronics and Advanced Materials vol. 4, issue 9, 2010, pp.1310-1315.

  • 5. Chicea D., Speckle Size, Intensity and Contrast Measurement Application in Micron-Size Particle Concentration Assessment, European Physical Journal Applied Physics 2007, 40, 305-310, doi: 10.1051/epjap:2007163.

  • 6. Goodman J.W., Statistical Properties of Laser Speckle Patterns, in Laser speckle and related phenomena, Vol.9 in series Topics in Applied Physics, J.C. Dainty, Ed., Springer-Verlag, Berlin, Heidelberg, New York, Tokyo, 1984.

  • 7. Kreger-van Rij N. J. W. General classification of the yeasts. In The yeasts: a Taxonomic Study. 3rd edition. Edited by N. J. W. Kreger-van Rij, Elsevier, 1-44, Amsterdam, 1984.

  • 8. Kreger-van Rij, N. J. W., Veenhuis, M. A comparative study of the cell wall structure of basidiomycetous and related yeasts. Journal of General Microbiology, 1971, 68, 87-95.

  • 9. Kurtzman C.P., Fell J.W., Yeast Systematics and Phylogeny- Implications of Molecular Identification Methods for Studies in Ecology, in Biodiversity and Ecophysiology of Yeasts, The Yeast Handbook, Edited by C. Rosa & G. Péter, Springer-Verlag, 11-30, 2006.

  • 10. Kwon H. K., Woo S. H., Park J. M., Degradation of tetracyanonickelate (II) by Cryptococcus humicolus MCN2. FEMS Microbiology Letters, 2002, 214, 211-216.

  • 11. Lodolo E. J., Kock J. L. F., Axcell B. C., Brooks M. The yeast Saccharomyces cerevisiae: the main character in beer brewing. FEMS Yeast Research, 2008, 8, 1018-1036.

  • 12. Piederriere Y., Boulvert F., Cariou J., Le Jeune B., Guern Y., Le Brun G., Backscattered speckle size as a function of polarization: influence of particle-size and concentration, Optics Express, 2005, 13, 5030 -5039.

  • 13. Piederrière Y., Cariou J., Guern Y., Le Jeune B., Le Brun G., Lotrian J., Scattering through fluids: speckle size measurement and Monte Carlo simulations close to and into the multiple scattering, Optics Express 2004, 12, 176-188.

  • 14. Piederrière Y., Le Meur J., Cariou J., Abgrall J.F., Blouch M.T., Particle aggregation monitoring by speckle size measurement; application to blood platelets aggregation, Optics Express 2004a, 12, 4596 - 4601.

  • 15. Viljoen B. C., Knox A. M., de Jager P. H., Lourens-Hattingh A. Development of yeast populations during processing and ripening of blue veined cheese. Food Technology and Biotechnology, 2003, 41: 291-297.

Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

Journal Information

Metrics

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 8 8 8
PDF Downloads 2 2 2