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Yeast flocculaiton: A dynamic equilibrium
Author(s) -
Stratford Malcolm,
Coleman Heather P.,
Keenan Michael H. J.
Publication year - 1988
Publication title -
yeast
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.923
H-Index - 102
eISSN - 1097-0061
pISSN - 0749-503X
DOI - 10.1002/yea.320040305
Subject(s) - flocculation , yeast , dynamic equilibrium , constant (computer programming) , equilibrium constant , biology , steady state (chemistry) , thermodynamics , biophysics , biochemistry , chemical engineering , chemistry , physics , computer science , engineering , programming language
The steady state in yeast flocculation is a dynamic equilibrium between flocculated and dispersed yeast cells. The free cell concentraiton is directly proportional to the total cell concentration and may be expressed as an equilibrium constant. Increased agitation decreases floc size and equlibrium constant whilst increasing floc‐surface area and free cell concentration. Values of equilibrium constant are influenced by agitation in a complex relationship probably involving the floc‐surface area and floc momentum. Inhibition of flocculation by mannose and low pH is reversible and becomes greater with increased agitation. Both these inhibitions appear consistent with a weakening of flocculent bond strength by these inhibitors.