FLJohnson
Active Member
Having a high quality microscope is certainly useful for monitoring the quality of yeast in culture. Besides looking for obvious bacterial contaminants and performing yeast cell counts, what do microbiologists use the microscope for in a yeast lab? How can we as homebrewers use our microscopes beyond cell counting? Are there morphological changes in cells that would indicate mutations or undesirable changes in the culture? What are the pros looking for?