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PHYSICAL PROPERTIES OF COMMERCIAL BREWING YEAST SUSPENSIONS
Author(s) -
Speers R. Alex,
Durance Timothy D.,
Odense Paul,
Owen Steve,
Tung Marvin A.
Publication year - 1993
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.2050-0416.1993.tb01159.x
Subject(s) - brewing , yeast , electrokinetic phenomena , microstructure , surface charge , scanning electron microscope , chemistry , surface protein , zeta potential , saccharomyces cerevisiae , chemical engineering , materials science , food science , fermentation , composite material , biochemistry , crystallography , biology , nanotechnology , engineering , virology , nanoparticle
The cell surface charge and microstructure of four commercial strains of brewing yeast were examined using electrokinetic and scanning electron microscopic (SEM) techniques. Flocculent and non‐flocculent ale and larger strains were observed to possess non‐normally distributed surface charges while suspended in buffers of various pH values with and without 1.0 mM calcium, 5% ethanol and 0.5 M KCl. Non‐normal charge distributions were also observed when the strains were suspended in commercial ale and lager beers. During SEM examination, a number of distinct structures appeared to be involved in cell‐to‐cell interactions. Observed differences in cell wall microstructure and the finding of non‐normally distributed surface charges indicate that these pure brewing strains possessed substantial phenotypical variation.