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ROMATIC COMPOUNDS AND SUGARS IN FLOCCULATION OF SACCHAROMYCES CEREVISIAE
Author(s) -
Taylor Neil W.,
Orton William L.
Publication year - 1978
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.2050-0416.1978.tb03850.x
Subject(s) - saccharomyces cerevisiae , chemistry , maltose , yeast , flocculation , mannose , biochemistry , salt (chemistry) , phenol , fructose , chromatography , organic chemistry , enzyme
Phenol, aniline, benzyl alcohol and pyridine in the range 0.1 m to 0.3 m appreciably lowered the floc dissociation temperature, T f , of two strains of Saccharomyces cerevisiae , without affecting flocculation intensity, F. Cell surface inactivation and Sr salt addition lowered F but not T f . Mannose lowered F specifically, over fructose, glucose and maltose. Results are interpreted as a specific complementary site binding in yeast flocculence.