Manually counting yeast cells
To ensure quality and food safety requirements are met, British Sugar continuously complete a lab test where live and dead yeast cells are counted. To date this process has been carried out manually by an operator – a laborious process that, by its nature, is prone to human error. The operator, using a microscope, manually counts the white and blue cells on screen, manually inputs the data into spreadsheets, and applies specific calculations. The company desired automatic counting of yeast cells to remove subjectivity and human error from their process. An automated, faster method would enable rapid decisions on fermentation and amplify yield. Consequently, this would also reduce costly overheads and improve inspection and counting time.