Acidification power (AP) test and similar methods for assessment and prediction of fermentation activity of industrial microorganisms.

Abstract

A brief survey is given of the methods for determining the vitality and fermentation vigor of microorganisms (yeast, bacteria) used in brewing, baking and milk processing industries, with special reference to methods based on proton and/or ion relationships between the cells and the environment. Most of these methods are based on proton extrusion rate (acidification power) under different conditions and cellular traits connected with it, such as intracellular pH.(In English)

Keywords

• proton extrusion
• acidification power test
• cell vitality
• industrial microorganisms