Introduction Dr. Ulrich M. Tillich Co-CEO & CTO at Oculyze - - PowerPoint PPT Presentation

Introduction

• Dr. Ulrich M. Tillich
• Co-CEO & CTO at Oculyze
• Co-founded the company in

2016

• Masters in Bioinformatics /

Biosystem Technology

• PhD in Molecular Biology with

focus on laboratory automation

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

What isyeast?

• Member of the fungus

family

• Capable of living in the

absence of oxygen → Turn sugar into CO2 and alcohol

• One of the best studied

microorganisms

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

Why is cell conzentration important?

• Avoid Under-Attenuation

→

+ Low ABV +Sweet

• Avoid Unwanted Flavors:
• High

→

+ ethyl butyrate (tropical), ethyl hexanoate (fruity apple)

• Low

→

+ isoamyl acetate (banana), acetaldehyde (fresh pumpkin / green apple) & diacetyl (butter)

• Slow

→

+ i.e. Ethyl mercaptan (rotten drain gas), H2S (rotten egg)

• Brewing Efficiency

→

+ tank turn-around

• Pitching

→

+ Fusels +hangovers

• Flavor Consistency (!)

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

VIABLE YEAST CELL NON-VIABLE YEAST CELL

+ dehydrogenase

activity

V iability vs. Vitality

• dehydrogenase

activity

• Viability: Yeast being either alive or dead; i.e. percentage of live

cells within population

• Vitality: Well being of the yeast. Is it alive and well or barely

holding on? →Very difficult to measure! → Correlates strongly with viability

POSS POSSIBL IBLE ST E STAINS / AINS / DYES DYES

Methylene Blue (MB)

• Standard dye for years
• Low toxicity
• Very widely used
• Not accurate below 90% viability

Trypan Blue

• More uncommon, but popular

among some brewers

• Toxic!

Methylene Violet

• Modern stain, very low toxicity
• Easier identification than MB
• Better at lower viabilities than MB

Why is cell viability important?

• Avoid Under-Attenuation: low viability same as low yeast count
• LowABV
• Sweet
• Avoid unwanted flavors (Autolysis flavor)
• Avoid stalled fermentations
• Brewing efficiency (Tank Turn-Around)
• Flavor consistency (!)
• Characteristics of healthy yeast:
• Cellular growth and proliferation
• Strong resting metabolism
• Strong membrane integrity
• REPITCHING = cost saving

RE RE-PITCHING PITCHING COST COST REDUCTION REDUCTION

• Re

Re-pitching your yea east ha has se several ad advantages whe hen do done ri right.

• Taste oft

ften i improves aft after th the fir first us use bu but more importantly you can an red reduce your cost fo for dry dry yeast.

• Che

hecking your yeast fo for concentration an and viabil ility be before re re-pit itchin ing can an sa save you be between 8 8 $ $ an and 15 15 $ $ pe per ba barrel. l. Use se the the ex example les be belo low to to get et an an idea what thi this mea eans fo for your br brewery: In Interactive teractive cal calculator culator availa available ble at: at: https://www.oculyze.de/en/products/bb/better-brewing-yeast-counter-yeast-viability/new-user/

Calculate your yeast cost Yeast cost/ barrel (US) Output barrels per year Yeast cost p.a. Use yeast for 1 generation $8,00 1000 $8.000 Use yeast for 2 generations $4,00 1000 $4.000 Use yeast for 3 generations $2,67 1000 $2667 Use yeast for 4 generations $2,00 1000 $2.000

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

When should you measure your yeast?

When is cell count important?

Alsuhaim et al. va, E. 2012, 'Effects of non-thermal microwave exposures

• n the proliferation rate of saccharomyces cerevisiae yeast', in World

Congress on Medical Physics and Biomedical Engineering, IFMBE Proceedings 39, M. Long (ed.), Springer, Beijing, China, pp. 48-51

• Minimum
• Before pitching (after careful rehydration)
• After harvesting the yeast at the end of

fermentation

• Before re-pitching (after harvesting and

storage period)

• Recommended
• Make one measurement each day during

fermentation phase

• Track yeast health through generations

→ This will allow you to detect problems in fermentation long before your gravity meter or taste buds detect them

WH WHEN EN TO TO COUN COUNT

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

Dilution

• For almost any method a dilution will be

needed

• This will not be significantly different, no

matter how you are counting

• While technically simple this is still a

potential source of error!

For a step by step video on dilution please check: https://www.youtube.com/watch?v=HCKPAqZC4hk

THE HEMOCYTOMETE THE HEMOCYTOMETER R EXPLAINED EXPLAINED

THE HEMOCYTOMETE THE HEMOCYTOMETER R EXPLAINED EXPLAINED

THE HEMOCYTOMETE THE HEMOCYTOMETER R EXPLAINED EXPLAINED

THE HEMOCYTOMETE THE HEMOCYTOMETER R EXPLAINED EXPLAINED

Counting Grid

THE HEMOCYTOMETE THE HEMOCYTOMETER R EXPLAINED EXPLAINED

THE HEMOCYTOMETE THE HEMOCYTOMETER R EXPLAINED EXPLAINED

THE HEMOCYTOMETE THE HEMOCYTOMETER R EXPLAINED EXPLAINED

Actual counting area (large square)

consisting of various small squares (25 here)

THE HEMOCYTOMETE THE HEMOCYTOMETER R EXPLAINED EXPLAINED

Potentially minor differences in the countig grid Improved Ne Neubauer / Thoma (new) Ne Neubauer / Thoma (old ld)

THE HEMOCYTOMETE THE HEMOCYTOMETER R EXPLAINED EXPLAINED

Typically 5 (small) squares are counted Improved Ne Neubauer / Thoma (new) Ne Neubauer / Thoma (old ld)

PREPARIN PREPARING G THE HEMOCYTOMETE THE HEMOCYTOMETER R FOR FOR USE USE

What you need

PIPETTE AND TIPS HEMOCYTOMETER & COVER SLIP ETHANOL (DILUTED) YEAST + OPTIONAL: STAINING DYE

PREPARIN PREPARING G THE HEMOCYTOMETE THE HEMOCYTOMETER R FOR FOR USE USE

Put a drop of ethanol on your finger tip

PREPARIN PREPARING G THE HEMOCYTOMETE THE HEMOCYTOMETER R FOR FOR USE USE

Moisten the support structures on both sides

(DILUTED) YEAST

PREPARIN PREPARING G THE HEMOCYTOMETE THE HEMOCYTOMETER R FOR FOR USE USE

Slide on the cover slip carefully from the side

(DILUTED) YEAST

PREPARIN PREPARING G THE HEMOCYTOMETE THE HEMOCYTOMETER R FOR FOR USE USE

After short drying make sure Newton's rings are visible

PREPARIN PREPARING G THE HEMOCYTOMETE THE HEMOCYTOMETER R FOR FOR USE USE

After short drying make sure Newton's rings are visible

PREPARIN PREPARING G THE HEMOCYTOMETE THE HEMOCYTOMETER R FOR FOR USE USE

The empty space between the cover slip and the grid creates the chamber of defined height for counting

PREPARIN PREPARING G THE HEMOCYTOMETE THE HEMOCYTOMETER R FOR FOR USE USE

The empty space between the cover slip and the grid creates the chamber of defined height for counting

LOAD LOADING ING THE SAMPLE THE SAMPLE

Car Carefull lly an and slo slowly load the sample from the side using capillary force; make sure to no not t overload the chamber

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Load the prepared hemocytometer into the microscope, allow the cells to settle and focus on the cells/grid

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

View at 100X (10X Objective)

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

View at 200X in phase contrast (20X Objective)

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

View at 400X (40X Objective) -> single small square with 16 16 are areas

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

• Cells whithin the outer edge of the square are

not counted

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

• Cells whithin the outer edge of the square are

not counted

• Within each area count cells which are touching

left or top grid

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

• Cells whithin the outer edge of the square are

not counted

• Within each area count cells which are touching

left or top grid

• Exclude cells which are touching the bottom or

right grid

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

• Cells whithin the outer edge of the square are

not counted

• Within each area count cells which are touching

left or top grid

• Exclude cells which are touching the bottom or

right grid

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

• Cells whithin the outer edge of the square are

not counted

• Within each area count cells which are touching

left or top grid

• Exclude cells which are touching the bottom or

right grid Yeast t co countin ing rules:

• Daughter Cells are only counted if their area is

≥ 50% than the mother cell

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

• Cells whithin the outer edge of the square are

not counted

• Within each area count cells which are touching

left or top grid

• Exclude cells which are touching the bottom or

right grid Yeast t co countin ing rules:

• Daughter Cells are only counted if their area is

≥ 50% than the mother cell

Harder to determine than one would think:

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

• Cells whithin the outer edge of the square are

not counted

• Within each area count cells which are touching

left or top grid

• Exclude cells which are touching the bottom or

right grid Yeast t co countin ing rules:

• Daughter Cells are only counted if their area is

≥ 50% than the mother cell St Stained ye yeast rules:

• Stained cells are counted as dead

COUN COUNTING TING UND UNDER ER THE MICROSCOP THE MICROSCOPE

Ge General co counting rules:

• Count each area separatly, "snaking" through the

entire small square

• Cells whithin the outer edge of the square are

not counted

• Within each area count cells which are touching

left or top grid

• Exclude cells which are touching the bottom or

right grid Yeast t co countin ing rules:

• Daughter Cells are only counted if their area is

≥ 50% than the mother cell St Stained ye yeast rules:

• Stained cells are counted as dead
• Budding cells are excluded from viability

calculations

CALCULATIN CALCULATING G THE CON THE CONCENTRA CENTRATION TION - EXAMPLE EXAMPLE

EXAMPLE CALCULATION

Volume of counting area (V) = length (L) x w i d t h (W) x height (H) Volume of counting area (V) = 1m m x 1m m x 0.1 m m Volume of counting area (V) = 0.1 m m 3= 1 x 1 0 - 4m l (or 0.1 µL)

Concentration [cells/ml]= Cells Counted * 1 1 0 − 4 = Cells Counted * 10000 But w e also have to correct since w e are not counting all the squares:

Concentration [cells/ml]= Cells Counted * 10000 * squares in counting area counted squares = Cells Counted * 10000 * 25 5

Concentration [cells/ml] = Cells Counted * 50000

BASIC FORMULA

Concentration [cells/ml]= Cells Counted Volume of area counted [ml]

PRA PRACTICE C CTICE COUN OUNT

We will do a practice count using only 2 squares (normally you should to AT LEAST 5)

PRA PRACTICE CTICE COUN COUNT T - CALCULATION CALCULATION

ASSUMPTIONS

• Chamber counting area volume 1 x 1 0 - 4m l (as in the example before)
• 1:100 dilution

BASIC FORMULA

Concentration [cells/ml]= Cells Counted Volume of area counted [ml]

CALCULATION

Concentration [cells/ml]= Cells Counted * 10000 * squares in counting area counted squares * Dilution factor Concentration [cells/ml] = Cells Counted * 125000 *100 = Cells Counted * 12500000

Write rite your re result t in in mill illion cells lls / m ml l in into to th the chat! t!

PRA PRACTICE CTICE COUN COUNT T - CALCULATION CALCULATION

ASSUMPTIONS

• Chamber counting area volume 1 x 1 0 - 4m l (as in the example before)
• 1:100 dilution

CALCULATION

Concentration [cells/ml]= Cells Counted * 10000 * squares in counting area counted squares * Dilution factor Concentration [cells/ml] = Cells Counted * 125000 *100 = Cells Counted * 12500000 Concentration [cells/ml] = (52+56) * 12500000 =141750000000 = 1417,5 mil. cell / ml

BASIC FORMULA

Concentration [cells/ml]= Cells Counted Volume of area counted [ml]

PRA PRACTICE C CTICE COUN OUNT

Which cells to exclude from the count

Alternative Methods

REM REMEMBER: EMBER: Our example le ca calc lculatio ion di did no not t co consid ider vi viabili lity. Doin ing via iabili ility co counts acc ccurately req requires a bit bit more pr practic ice!

HEMOCYTOMETE HEMOCYTOMETER R MAINTENA MAINTENANCE NCE

Dis Disasemble the cha chamber be be pu pulli ling the co cover sli slip of sid sideways (do don‘t t lift ift it off, , as as it mig might t bre break!)

HEMOCYTOMETE HEMOCYTOMETER R MAINTENA MAINTENANCE NCE

Cle Clean bo both th pa part rts with ith dis distil illed wat ater and and then dry dry be befo fore st storage

GENERAL MA GENERAL MANUA NUAL COUNT L COUNTING ING TIPS TIPS

• Take a representative sample of your yeast
• Keep careful track of your dilution! This is one of the most common causes of error
• Never pipette the yeast solution onto the hemocytometer and then press the cover slip on top, this will make

your measurement very inaccurate

• It is advisable to count no fewer than 75 cells on the entire 1mm² ruled area and no more than about 48 cells

in one of the 25 squares.

• Get a manual clicker to reduce the chance of miscounts (or at least 2 if doing viability as well)
• Best practice is to count the grids on both sides of the hemocytometer; both measurements should agree

within 10%.

• There is quite a bit of subjectivity involved when it comes to budding cells (human estimation of area is not

great) and viability (what is counted as dead) → Make sure its always the same person in the brewery doing the counts! This will increase reproducibility a lot when counting manually.

• Make sure to create a standard document to write down your counts, dilutions and calculations; if you can

save the pictures. Don’t just write down the result or you will never be able to track an error!

Wh Why y is is taking taking the the sample sample corr correctly ectly important important

• Let

Lets tak ake a a random co conta tainer e.g e.g. . 20 20 hl hl (ap

• approx. 17

17 ba barr rrel)

• Let‘s say your initial sample is 1 ml.

→ Tha hat is 1m 1ml l out ut of 2.0 2.000.000 ml ml or 1m 1ml l is 5* 5*10-7

7 tim

imes sm small ller tha han you your en enti tire volu volume. → This is sh shows why it is importa tant t to tak ake a a ho homogenous sa sample an and al always tak ake it in the sa same way ay an and the sa same tim ime.

• If you

your 1 1 ml ml sa sample co comes out ut of a a fermenter you you sh should pro probably do do a a 1:1 1:100 dilu diluti tion.

• If you

you tak ake a a sa sample fro rom the dilu dilutio ion an and pu put it in n you your co countin ing cha chamber you you ar are looking at at 10 100th

th the co

concentration of you your orig riginal sa sample.

• This is stil

still go goin ing to leave you you with ith a a lot t of ce cell lls to co count- so so you you mig might t thin ink:

• Easier than counting a lot of cells is dilute again and adjust your formula…
• If you

you dil dilute te this is aga again say say 1:1 1:10 you you are are looking at at 10 1000th

th of you

your orig iginal sa sample

• Any va

vari riati tion (an and du due to un unequal l dis distr tributi tion there will ill alw always be be som some!) !) wil ill ge get ma magnifi fied 10 1000-Fold by by the dilu dilutio ion al alone

Wh Why y not dilu not dilute te till till I h I have on ave only ~ ly ~5 5 cells cells in in the squares the squares?

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

SMARTP SMARTPHON HONE B E BASED CELL COUNTER ASED CELL COUNTER

OCULYZE OCULYZE BB BB2: AN : ANALYSIS ALYSIS PROC PROCESS ESS

PREPARIN PREPARING G THE BB2 F THE BB2 FOR OR USE USE

Connect phone and log into the Oculyze BB2 App

LOAD LOADING ING THE SAMPLE THE SAMPLE

load the sample into one of the chamber ports

COUN COUNTING TING WITH T WITH THE HE OCULYZE OCULYZE BB BB2

Load the prepared chamber into the BB2

COUN COUNTING TING WITH T WITH THE HE OCULYZE OCULYZE BB BB2

Focus the sample by using the wheel

COUN COUNTING TING WITH T WITH THE HE OCULYZE OCULYZE BB2 BB2

Using the app capture an image for analysis and move the slide to a new position (each image corresponds to 1 small square)

COUN COUNTING TING WITH T WITH THE HE OCULYZE OCULYZE BB2 BB2

After capturing the images you can enter the sample details and the sample will be automatically analyzed (5 images are default, but it can be increased to up to 20 in settings for better accuracy)

COUN COUNTING TING WITH T WITH THE HE OCULYZE OCULYZE BB BB2

The result will come back in a couple of seconds

COUN COUNTING TING WITH T WITH THE HE OCULYZE OCULYZE BB BB2

The result will come back in a couple of seconds. You can also visually validate the counts

COUN COUNTING TING WITH T WITH THE HE OCULYZE OCULYZE BB2 BB2

COUN COUNTING TING WITH T WITH THE HE OCULYZE OCULYZE BB BB2

AD ADDITIONA DITIONAL L FE FEATURES ATURES

A history of your analysis is automatically saved A pitch rate calculator is also included

AD ADDITIONA DITIONAL L FE FEATURES ATURES

You can also access your results through our Web-App; admin accounts to monitor various devices are possible

BB BB2 2 CHAMBER CHAMBER MAINTENA MAINTENANCE NCE

Cle Clean the cha chamber us using a a syr syrin inge of dis disti tilled wat ater then dry dry us usin ing the pro provided be bellow

ALTERNAT ALTERNATIVE IVE HARD HARDWA WARE: RE: LAB LAB-MICROSCOP MICROSCOPE E CAMERA CAMERA AD ADD-ON ON

Quickly upgrade existing microscopes: Use ocular or c-mount camera connected to smart phone to access Oculyze algorithms in cloud. We count for you, but you still need to do the rest correctly on your own Advantages:

• Keep your existing process and

hardware in place

• Even lower investment if you already
• wn a microscope

Video showing this system in detail:

https://www.youtube.com/watch?v=VVhEsTJnCqE

THOR THOROUGHLY OUGHLY TESTED TESTED

WE HAVE:

• 20 years of combined experience in traditional image recognition know how
• Some of the best AI/ deep learning hardware money can buy
• You will gain automation which matches a human giving you an immediate

improvement on reproducibility and future scaling and cost advantages VALIDATION:

• 3 years ago our software was as good as a person with 20 years of experience

→ We have steadily improved since then Report on the evaluation of the Oculyze yeast cell-counting system by the Research and Teaching Institute for Brewing in Berlin (VLB)

OCULYZE OCULYZE BB BB2 2 PRICING PRICING

Premium Package (not in Webshop)

• Premium support
• Admin account for

WebApp

• Payment terms 90

days via wire transfer

• 7 day exchange device

worldwide 3.999 $

Extra Analysis Price:

• Per Analysis: Starting at 1,80$ per Analysis (purchase of 1000) up to 1,99$ (100)
• Flatrate: Starting at 150$ per month (yearly purchase) to 169$ (monthly purchase)

$ $ $

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

Overview of Methods to determine cell count

MANY MANY (YE (YEAST) AST) CELL CELL COUN COUNTERS IN THE MARKET TERS IN THE MARKET

2014 Iphone 5 2008 Blackberry 1953

UP TO UP TO DA DATE? TE?

The process to update a cell counter is similar to updating a car navigation system (if updates are still available) Often updates to analytical devices update the GUI (User Interface) but keep the same decade

• ld analysis technology underneath (i.e. no

good separation of clustering cells)

BB BB2: DEVELOPED : DEVELOPED WITH BREWERS WITH BREWERS FOR FOR BREWERS BREWERS

• There are

re many one siz ize fit fits none (a (all) cell ll counte ters on th the mark rket.

• t. Very

ry fe few are re ta targe rgete ted at t bre rewers!

• That‘s not

t because competito tors are re la lazy- its its ju just t th that t it it is is le less via iable to to do custo toms solu lutions fo for dif ifferent t ty types of f (y (yeast) cell lls on old ld-school deskto top based counte ters.

• Our secre

ret t sauce is is not t th the hard rdware but t th the softw tware in in th the clo loud.

• We can and do keep on ro

roll lling out t software update tes to to exis isti ting users aro round th the worl rld fre free of f charge.

microscope

Concentration Viability

cell counter

• culyze

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Concentration Viability Contamination

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X

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X X

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X X X X

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X X X X Automatic documentation X X

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• culyze

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X X X X X X Automatic documentation Time: analysis & documentation

20-30 min 10 min < 3 min

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• culyze

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X X X X X X

20-30 min 10 min < 3 min

Automatic documentation Time: analysis & documentation Hardware costs

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300-15,000 $ 3,500-16,000 $ 999 $ - free

microscope

Concentration Viability Contamination No human error Mobile Device

cell counter

( )

X X X X X X

20-30 min 10 min < 3 min

Automatic documentation Time: analysis & documentation Hardware costs

300-15,000 $ 3,500-16,000 $ 999 $ - free

( )

OUR FULL COMPETITOR ANALYSIS IS AVAILABLE AT

https://www.oculyze.de/en/automated-cell-counter-comparison

• culyze

C O N T E N T S

• 1. Yeast
• What is yeast?
• Why cell concentration

is important

• Why cell viability is

important

• 2. Yeast analysis
• When should you

Analyze

• Using the

hemocytometer

• Using the Oculyze BB2
• Other Methods –

Overview

• 3. Further reading

Recommended further reading:

• Mary Pellettieri: “Quality Management: Essential Planning for Breweries”
• Chris White: “Yeast: The Practical Guide to Beer Fermentation”
• ASBC; Kelly Tretter and Rob Christiansen: „lab in a fish bowl presentation“
• https://www.oculyze.de/en/products/bb/training-en/
• VLB: Research and Teaching Institute for Brewing in Berlin (VLB)

“The Yeast in the Brewery”

Contact information

• Dr. Ulrich M. Tillich

Co-founder, Co-CEO & CTO Tel: +49 1516 171-7961 E-Mail: umtillich@oculyze.de