Yeast flocculation: Cationic inhibition

Yeast flocculation was inhibited by high concentrations of a number of salts. Calcium and magnesiun salts were potent inhibitors and cesium salts were least effective. Partial inhibitors by different salts additive and were completely reversible by salt removal. Inhibition by salts was time dependen...

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Veröffentlicht in:	Yeast (Chichester, England) England), 1990-01, Vol.6 (1), p.77-86
Hauptverfasser:	Stratford, Malcolm, Brundish, Helen M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Action of physical and chemical agents Biological and medical sciences Flocculation Fundamental and applied biological sciences. Psychology Microbiology Mycology pH value salt inhibition yeast
Online-Zugang:	Volltext
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