Methodology guides our work
Baker’s yeast is considered a fresh, viable product with a definite shelf life.
Yeast quality and storability are determined therefore by clean handling and ruling out the presence of microbiological contaminants.
VH Berlin refers to standard identification and enumeration methods, to check contaminants, adhering to the “Characteristics of fresh and dry baker´s yeast” (since June 2022 as DIN SPEC 91473).
We employ classical, selective, plate techniques for counts and participate in lab test comparisons. Together with partner labs we can also isolate and identify contaminants .
We also supply pure culture fermentations and conduct hygiene tests.
Microbiological analysis of yeast and yeast products
SOP M03 Detection of wild yeasts in yeast samples and determination of CFU
SOP M04 Detection of mould in yeast and determination of CFU
SOP M05 Detection of milk mould (Geotrichum candidum) in yeast and determination of CFU
SOP M06 Detection of total bacterial germination count in yeast and determination of CFU
SOP M07 Detection of enterobacteria in yeast and determination of CFU
SOP M08 Detection of coliform bacteria in yeast and determination of CFU
Please call us for work with additional analytical tools.
Inquiry documents can be found in the download section.