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FLOCCULATION CHARACTERISTICS OF YEASTS: 1. COMPARATIVE SURVEY OF VARIOUS STRAINS OF SACCHAROMYCES CEREVISIAE
Author(s) -
Eddy A. A.
Publication year - 1955
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.2050-0416.1955.tb02800.x
Subject(s) - flocculation , maltose , saccharomyces cerevisiae , yeast , mannose , chemistry , microbiology and biotechnology , saccharomyces , biochemistry , food science , biology , enzyme , organic chemistry
From the behaviour of wort cultures of 12 yeasts and of washed cells from these cultures, it is concluded that: ( a ) yeasts differ in their abilities to flocculate in the presence of maltose or mannose, and in the absence of calcium ions; ( b ) during growth young cells actually lose their power to flocculate and are not merely prevented from doing so by substances in wort; ( c ) the tendency to form floes containing branching chains of cells is a phenomenon distinct from true flocculation.