Abstract
Yeast produces flavor components as by-products of fermentation. Such components, which account for considerable yeast quality value, may influence cell membrane fluidity and regulate cell size. In this study, yeast cell size was measured using various methods, and cell sizes were characterized for each strain of yeast. Herein, a method for measuring the cell size and automatically acquiring the cell area was proposed using inexpensive methylene blue staining and a versatile digital microscope to automatically acquire the cell area. To evaluate the efficiency, data on cell length and area were compared using the conventional and proposed methods. Additionally, the advantages of automated measurement and the ability to count cell numbers in the future are discussed through the acquisition of cell size data, which would be required for microfabrication and cell fabrication techniques. Although there are various candidate methods for evaluating the properties of each yeast strain, the present technique may be useful for evaluating the productivity of flavor components and selecting a yeast strain for producing food and drink products with high commodity values.