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FLOCCULATION CHARACTERISTICS OF YEASTS: II. SUGARS AS DISPERSING AGENTS
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.tb02801.x
Subject(s) - maltose , flocculation , yeast , chemistry , mannose , food science , yeast extract , chromatography , sugar , suspension (topology) , biochemistry , sucrose , organic chemistry , fermentation , mathematics , homotopy , pure mathematics
The flocculating power of a yeast is conveniently estimated in terms of the amount of a deflocculating agent which just disperses a standard suspension of the washed cells. Among the substances tested, a strong deflocculating action is shown by certain sugars, of which mannose and maltose are the most effective. Using a yeast which is dispersed by maltose, it has been shown that the course of flocculation in wort can be accounted for in terms of: ( a ) changes in the maltose concentration in the wort; and ( b ) the flocculating power of the washed cells themselves removed at various stages of growth.