COMPOSITE NATURE OF THE FLOCCULATION PROCESS OF TOP AND BOTTOM STRAINS OF SACCHAROMYCES

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Abstract
The term flocculation applied to industrial fermentations using yeast refers to the spontaneous tendency of the metabolizing cells to separate from the medium either by accumulating at the surface or by sedimenting. In both respects individual strains have been found to differ characteristically, the differences being the more readily recognized when the corresponding washed cells are suspended without nutrients in media of simple composition. When two strains of yeast are present their cells often adhere tenaciously at the surface of the medium. In other cases interaction occurs preferentially in the liquid phase in which respect three types of yeast may be distinguished.

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