250 x more sensitive than a plate-reader 

The oCelloScope for food microbiology enable you to analyze up to 96 microbial samples in real time. The higher sensitivity and the ability to monitor and analyze cellular morphology makes the oCelloScope superior to using a microplate reader. Today, researchers in Food Microbiology use the oCelloScope in: Preservatives Discovery, Screening of Probiotics, Sanitizer Development, Cheese Development, Yeast Discovery, Beverage Batch Release Testing, Food Molds and Fungal Spore Development. 

Real-time monitoring of Aspergillus niger growth in malt extract broth (MEB) at 35°C over 17 hours.


oCelloScope in probiotics discovery

Left:  Aqueous samples of sour cream produced by fermentation of milk and starter culture with the addition of bioprotective strains (+BioP) compared to those without (–BioP).The growth was compared to growth in pure saline peptone (Pepsal) and a control in saline peptone

RightDebaryomyces hansenii grown in pepsal containing peptide exhibits altered morphology. Representative images from the oCelloScope 96-well plate fungal growth inhibition assay.


oCelloScope in food mold discovery

Aspergillus niger, or black mold, is a common fungus that appears on decomposing starchy fruits and vegetables as well as on damp walls as a component of mildew. Many of our users study Aspergillus niger and germination of spores. In the view on the right you see a snip from the UniExplorer software showing the growth kinetics of germinating spores. Note, that we are using the SESA Fungi algorithm which detects not only area of an organism with a dark outline but also measure area of brighter/transparent organisms such as fungi. The algorithm makes the platform superior to using a plate-reader.



oCelloScope in food preservatives testing

Bakers yeast, Saccharomyces cerevisiae, is an unwanted organism in carbonated soft drinks and juices due to their ability to ferment sugar. Fermentation changes both color and taste and shortens shelf-life of products. On the left is a typical challenge experiment with the spiking of yeast in soft drinks to determine budding and proliferation ability.  The set-up is also used to test new preservatives in food as well as analyzing beverage batches in production for possible contaminants (Yeast , Fungi, Bacteria). The later ensure a faster release time and thus a longer shelf life of the product.

Segmentation of a complex sample composed of yeast cells and 1µm beads.

Analyse complex samples and discriminate between different morphology

With the build-in segmentation algorithms, the UniExplorer software enables the user to automatically perform single cell analysis and discriminate and characterize the dynamics of different cell types in a complex sample.

More than 20 morphological features, including cell size and shape factors of each single object can be calculated and visualized in scatter plots and histograms, enabling the user to group the desired objects and analyse the morphology changes over time of the desired group.

As an example, discrimination between vegetative cells and spores in fungi or bacterial sporulation experiments can be performed.


oCelloScope is used for several applications within real-time cell monitoring.  Spore germentation, Cell morphology, Cell proliferation & migration, Antimicrobial Suseptibility Testing & Growth Kinetics. With a growing collection or peer reviewed articles, new applications using oCelloScope are being published continuously.

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