COMPARISON OF THE RESPECTIVE ELECTROPHORETIC AND FLOCCULATION CHARACTERISTICS OF DIFFERENT STRAINS OF SACCHAROMYCES
Open Access
- 4 March 1958
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 64 (2) , 139-142
- https://doi.org/10.1002/j.2050-0416.1958.tb06305.x
Abstract
Contrary to suggestions that the flocculence of yeast and its surface charge are inter-related, the electrophoretic mobilities in the pH range 3–7 of a series of strains of top and bottom yeast appeared in the present study to be independent of the respective flocculation characteristics. It is concluded that the majority of the charged groups at the surface play no direct part in flocculation.Keywords
This publication has 3 references indexed in Scilit:
- Cell Surface Constituents and Yeast FlocculationNature, 1952
- THE STABILITY OF BACTERIAL SUSPENSIONSThe Journal of general physiology, 1922
- THE MECHANISM OF GRANULAR GROWTH OF RABBIT SEPTICEMIA BACILLUS TYPE GThe Journal of general physiology, 1922