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ON THE MECHANISM OF YEAST FLOCCULATION
Author(s) -
Lindquist W.
Publication year - 1953
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1953.tb02713.x
Subject(s) - flocculation , nucleic acid , yeast , chemistry , polymer , glucosamine , chemical engineering , mechanism (biology) , chromatography , food science , microbiology and biotechnology , biochemistry , biology , organic chemistry , philosophy , epistemology , engineering
Following an investigation of the influence on flocculation of conditions in the medium and of treatments directly affecting the cell surface, it is concluded that a tendency to rapid flocculation can be explained on the basis of the existence of ionogenic groups in the cell surface; anionic groups predominate and are apparently provided by nucleic adds and by carboxyl groups, whilst kationic groups are provided by a glucosamine polymer. Accessibility of the kationic groups is the factor governing flocculation and can be affected by conditions in the medium.