Viability of Saccharomyces Cerevisiae during baking of bread dough by flow cytometry

Florie Doppler; Laurie Jelonkiewicz; Mohammad N Rezaei; Corinne Lesens; Renaud Toussaint; Mickael Durand-Dubief

doi:10.1016/j.mimet.2022.106556

Viability of Saccharomyces Cerevisiae during baking of bread dough by flow cytometry

J Microbiol Methods. 2022 Sep:200:106556. doi: 10.1016/j.mimet.2022.106556. Epub 2022 Aug 6.

Authors

Florie Doppler¹, Laurie Jelonkiewicz¹, Mohammad N Rezaei², Corinne Lesens², Renaud Toussaint¹, Mickael Durand-Dubief³

Affiliations

¹ Life Science, Lesaffre Institute of Science & Technology, Lesaffre, 59700 Marcq-en-Baroeul, France.
² Baking Science, Lesaffre Institute of Science & Technology, Lesaffre, 59700 Marcq-en-Baroeul, France.
³ Discovery Lead Nutrition & Health, Lesaffre Institute of Science & Technology, Lesaffre, 59700 Marcq-en-Baroeul, France. Electronic address: m.durand-dubief@lesaffre.com.

PMID: 35944821
DOI: 10.1016/j.mimet.2022.106556

Abstract

Flow cytometry analysis (FCA) is increasingly used to obtain rapid results comparison to common colony-forming units plating method (CFU). Tools are needed for microbiological analysis for solid matrix such as food. Here, we report a fast and robust FCA using double staining with LDS751/DiBAC4(3) to analyze yeast viability in bread dough during baking.

Keywords: Baking; Bread dough; Flow cytometry; Quantification; Saccharomyces cerevisiae; Yeast.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bread* / analysis
Bread* / microbiology
Fermentation
Flow Cytometry
Saccharomyces cerevisiae*