Abstract
BackgroundThe faithful determination of the concentration and viability of yeast cells is important for biological research as well as industry. To this end, it is important to develop an automated cell counting algorithm that can provide not only fast but also accurate and precise measurement of yeast cells.ResultsWith the proposed method, we measured the precision of yeast cell measurements by using 0%, 25%, 50%, 75% and 100% viability samples. As a result, the actual viability measured with the proposed yeast cell counting algorithm is significantly correlated to the theoretical viability (R2 = 0.9991). Furthermore, we evaluated the performance of our algorithm in various computing platforms. The results showed that the proposed algorithm could be feasible to use with low-end computing platforms without loss of its performance.ConclusionsOur yeast cell counting algorithm can rapidly provide the total number and the viability of yeast cells with exceptional accuracy and precision. Therefore, we believe that our method can become beneficial for a wide variety of academic field and industries such as biotechnology, pharmaceutical and alcohol production.
Highlights
The faithful determination of the concentration and viability of yeast cells is important for biological research as well as industry
We propose a fast automated yeast cell counting algorithm using bright field and fluorescence microscopic images
The fluorescence intensities of Acridine orange (AO) and Propidium iodide (PI) are proportional to the genome size of the cells
Summary
The faithful determination of the concentration and viability of yeast cells is important for biological research as well as industry. To this end, it is important to develop an automated cell counting algorithm that can provide fast and accurate and precise measurement of yeast cells. Yeast is an invaluable organism in biological research and industry. Yeast converts carbohydrates to two products, carbon dioxide and alcohol [1]. The former has been utilized for baking and the latter for brewing alcoholic beverages for thousands of years. The alcohol producing capability of yeast has been applied to bioethanol production using corn and sugar cane [2]
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