FLOCCULATION CHARACTERISTICS OF YEASTS: II. SUGARS AS DISPERSING AGENTS
Open Access
- 8 July 1955
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 61 (4) , 313-317
- https://doi.org/10.1002/j.2050-0416.1955.tb02801.x
Abstract
The flocculating power of a yeast is conveniently estimated in terms of the amount of a deflocculating agent which just disperses a standard suspension of the washed cells. Among the substances tested, a strong deflocculating action is shown by certain sugars, of which mannose and maltose are the most effective. Using a yeast which is dispersed by maltose, it has been shown that the course of flocculation in wort can be accounted for in terms of: (a) changes in the maltose concentration in the wort; and (b) the flocculating power of the washed cells themselves removed at various stages of growth.Keywords
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