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The glycogen content of the yeast can be determined by _________

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in Fermentation Technology by (72.1k points)
The glycogen content of the yeast can be determined by _________

(a) Safranin

(b) Phenolphthalein

(c) Iodine

(d) Acridine orange

This question was posed to me in unit test.

Asked question is from Yeast Condition and Surplus Yeast topic in division Yeast Management & Microbiology of Fermentation Technology

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The correct choice is (c) Iodine

For explanation I would say: The glycogen content in the yeast can be determined by using the colour reaction with iodine either qualitatively by visual assessment or quantitatively by measurement of brown colouration at 660 nm.

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