Detection of Active Yeast Cells (Saccharomyces cerevisiae) in Frozen Dough Sections

Karin Autio (Corresponding Author), Tiina Mattila-Sandholm

Research output: Contribution to journalArticleScientificpeer-review

22 Citations (Scopus)


A new method based on fluorescence microscopy was developed to detect active yeast cells in cryosections of wheat dough. The sections were stained with 4′,6-diamidino-2-phenylindole (DAPI) and counterstained with Evans blue. The active yeast cells in the sections appeared brilliant yellow and were readily distinguished from the red dough matrix. The dead cells allowed penetration of the Evans blue through the cell membrane, which interfered with the DAPI staining and caused the dead cells to blend into the red environment. The number of active yeast cells in fermenting dough sections containing different proportions of living and dead yeast cells correlated well with the gas-forming capability of the yeast in the dough but not with the results of the conventional plate count method. The new method allows the study of yeast activity not only during the different stages of frozen dough processing but also during the fermentation of doughs.
Original languageEnglish
Pages (from-to)2153-2157
JournalApplied and Environmental Microbiology
Issue number7
Publication statusPublished - 1992
MoE publication typeA1 Journal article-refereed


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