On the measurement of the flocculation characteristics of brewers' yeast

The capacity of certain yeast strains to flocculate is important to the brewing industry. So is the determination of the flocculation characteristics of a yeast strain. In this study we subdivided the flocculation characteristics into three phenomena. A proposal for the most suitable method to quant...

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Veröffentlicht in:	Journal of the Institute of Brewing 1996-09, Vol.102 (5), p.333-342
Hauptverfasser:	Hamersveld, E.H. van, Loosdrecht, M.C.M. van, Lans, R.G.J.M. van der, Luyben, K.C.A.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Beers Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biotechnology bond strength brewers brewers yeast characteristics environmental factors Fermented food industries floc size flocculation Flocculation assay Food industries Fundamental and applied biological sciences. Psychology measurement Mission oriented research Physiology and metabolism settling rate single cell number temperature viscosity yeast
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