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To fulfill this increasing need, breweries are tinkering with kettle sour beer that utilizes lactic acid-producing micro-organisms for fermentation. The current standard microbial measurement method is insufficient for thorough quality-control, thus there clearly was a necessity for an improved approach to monitor lactobacilli concentration in a kettle sour environment. In this work, an automated Lactobacillus counting method was created using fluorescence-based picture cytometry. Three widely used specie
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