Yeast Detection Inspection Certification Testing

Yeast detection inspection and certification testing is an important part of ensuring the quality and safety of yeast products, involving a number of aspects of the testing program and standards. The following is a detailed description of the yeast inspection and certification testing:

I. Testing items and standards
Cell viability:
It is an important index to measure the survival state of yeast cells, and yeast cells with high vigor can better carry out fermentation and other physiological activities.
Commonly used detection methods: Meilan staining method (live cells have the ability to reduce, can make Meilan change from blue oxidation type to colorless reduced type, by observing the color change to determine the cell viability).
Cell count:
Determining the concentration of yeast cells is important for controlling the fermentation process and product quality.
Commonly used detection methods: plate counting method (yeast samples are diluted and coated on the culture medium, the number of colonies is counted after incubation, and the number of cells is calculated according to the dilution times); hemocyte counting plate method (yeast cells are counted under a microscope using a hemocyte counting plate); spectrophotometer method (the absorbance of the yeast cell suspensions is measured, which is directly proportional to the concentration of the cells, and the cell number is calculated indirectly).
Purity:
Detects the presence of contamination from other microorganisms in the sample to ensure the purity of the yeast.
Commonly used testing methods: culture observation method (yeast samples are inoculated onto different media to observe whether there are other microorganisms growing); molecular biology methods (e.g., PCR technology, which specifically detects the gene sequence of yeast and determines whether there are other microorganisms contaminating the sample).
Morphological Characterization:
Observe whether the morphology of yeast cells is normal, such as size and shape.
Commonly used testing method: microscopic observation (using optical microscope or electron microscope to observe the morphology, size, structure and other characteristics of yeast cells).
Other testing items:
It may also include testing of yeast fermentation performance, nutrient content, heavy metal content, harmful substance residues, etc.
Testing standard and basis
The yeast standards in China's food, beverage, brewing and other industries are mainly composed of two categories: national standards and industry standards.
The industry standards of the brewing industry are the main basis for testing yeast quantity, activity and other indicators, such as Microbiological Inspection for the Alcohol Industry (GB/T 4789.15-2016), Yeast Species for White Wine, Yellow Wine and Beer and Their Identification, Screening and Preservation (GB/T 27846-2011), and so on.
These standards stipulate relevant regulations on yeast testing methods, technical requirements, limit values, reporting and handling of test results, etc., in order to protect product quality and public health and safety.
Testing Organization
There are a number of domestic organizations to provide yeast testing services, such as China International Quality Certification Center, China Inspection and Quarantine Group, China Asia-Pacific Inspection and Certification Group and so on.
These organizations have professional testing equipment and technical personnel, and can conduct yeast testing in accordance with relevant standards and requirements, and issue legally binding test reports.
Testing process
Communicate the needs: understand the project to be tested, determine the scope of testing.
Quotation: Quotation according to the testing project and testing needs.
Signing: Sign the contract and confidentiality agreement, start testing.
Sample processing: Pre-treatment of samples, such as dilution, dissolution, etc.
Detection and analysis: Analyze the samples using appropriate testing methods to determine the content of each index.
Data Processing: Data processing and analysis of test results to derive specific values for each indicator.
Report writing: according to the test results and data processing results, write a test report, give the test conclusions and recommendations.
In summary, yeast testing inspection and certification testing involves a number of aspects of testing programs and standards, and requires professional testing organizations and equipment to carry out. The testing can ensure the quality and safety of yeast products and provide strong support for the development of related industries.