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FLOCCULATION CHARACTERISTICS OF YEASTS: III. GENERAL ROLE OF FLOCCULATING AGENTS AND SPECIAL CHARACTERISTICS OF A YEAST FLOCCULATED BY ALCOHOL
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.tb02802.x
Subject(s) - flocculation , yeast , calcium , alcohol , strain (injury) , saccharomyces cerevisiae , chemistry , food science , microbiology and biotechnology , biochemistry , chromatography , biology , organic chemistry , anatomy
A particular strain of Saccharomyces cerevisiae has been shown to be atypical in that it flocculates in dilute solutions of calcium sulphate and in beer only when a lower alcohol is present. The stimulating effect of calcium ions on the flocculation of this and other yeasts is discussed in connection with evidence that the relative specificity of calcium as a flocculating agent disappears once the yeast cells have been removed from their growth medium.