ROMATIC COMPOUNDS AND SUGARS IN FLOCCULATION OFSACCHAROMYCES CEREVISIAE
Open Access
- 4 March 1978
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 84 (2) , 113-114
- https://doi.org/10.1002/j.2050-0416.1978.tb03850.x
Abstract
Phenol, aniline, benzyl alcohol and pyridine in the range 0.1 m to 0.3 m appreciably lowered the floc dissociation temperature, Tf, of two strains of Saccharomyces cerevisiae, without affecting flocculation intensity, F. Cell surface inactivation and Sr salt addition lowered F but not Tf. Mannose lowered F specifically, over fructose, glucose and maltose. Results are interpreted as a specific complementary site binding in yeast flocculence.Keywords
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