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BIOCHEMICAL ASPECTS OF YEAST FLOCCULATION AND ITS MEASUREMENT: A REVIEW
Author(s) -
Speers R. Alex,
Tung Marvin A.,
Durance Timothy D.,
Stewart Graham G.
Publication year - 1992
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.2050-0416.1992.tb01111.x
Subject(s) - brewing , flocculation , yeast , confusion , biology , chemistry , food science , biochemistry , fermentation , psychology , organic chemistry , psychoanalysis
Factors affecting flocculation of brewing yeast, our current understanding of the process and traditional methods of assessing flocculence are discussed in this review. In spite of extensive study during the last two decades, a number of uncertainties and controversies regarding yeast flocculation still remain. This confusion is due in part to the polyploid or aneuploid nature of most brewing strains studied. At present, uncertainty exists as to the number of genes involved in flocculation as well as the nature and mode of action of the resulting gene products. Another restriction to our investigation of flocculation is the lack of a fundamental and standard test method. Along with a general discussion of yeast flocculation, this report will note conflicting reports concerning the influence of temperature, the effect of metal ions such as magnesium and barium, and the importance of the carboxyl and phosphate groups in yeast cell—cell interactions. As well, past and current methods employed for the assay of brewing yeast flocculation will be discussed.