Levia Test

Viable yeasts counting in fermentation

Yeasts used for fermentation occurs naturally on the ground, fruits or in the working environment. They are used to produce ethanol or other molecules of interest.
These production assistants must be viable to generate required activity. Nevertheless with alcohol production or while starter preparation yeasts will die. To evaluate the potential of yeast preparations or the fermentation process, you need a precise and rapid count associate to a metabolic activity measurement.

Principe of the test

The test is based on the enzymatic activity of living cells. Only viable yeasts are able to modify the staining molecule. It will become fluorescent and detectable with a flow cytometer or a microscope.

  • Test in less than 1 hour

  • Works with any cytometer (blue laser required)

  • Precise measurement

Download the brochure of the Levia Test

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