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- Yeast_flocculation abstract "Yeast flocculation typically refers to the clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer.In the case of "top-fermenting" ale yeast (Saccharomyces cerevisiae), the yeast creates a "head" on the top of the liquid, unlike with "bottom-fermenting" lager yeast (Saccharomyces pastorianus) where the yeast falls to the bottom of the brewing vessel.Cell aggregation occurs throughout microbiology, in bacteria, filamentous algae, fungi and yeast (Lewin, 1984; Stratford, 1992). Yeast are capable of forming three aggregates; mating aggregates, for DNA exchange; chain formation; and flocs as a survival strategy in adverse conditions (Calleja, 1987). Industrial brewing strains rarely mate. Therefore, only chain formation and flocculation are of relevance to the brewing industry.Yeast flocculation is distinct from agglomeration (‘grit’ formation), which is irreversible and occurs most commonly in baker's yeast when strains fail to separate when resuspended (Guinard and Lewis, 1993). Agglomeration only occurs following the pressing and rehydration of yeast cakes and both flocculent and non-flocculent yeast strains have been shown to demonstrate agglomeration (Guinard and Lewis, 1993). It is also distinct from the formation of biofilms, which occur on a solid substrate.Louis Pasteur is erroneously credited with first describing flocculation of brewer’s yeast. Brewer's yeast flocculation has been the subject of many reviews (Stewart et al., 1975; Stewart and Russell, 1986; Calleja, 1987; Speers et al., 1992; Jin and Speers, 1999). Flocculation has been defined as the reversible, non-sexual aggregation of yeast cells that may be dispersed by specific sugars (Burns, 1937; Lindquist, 1953, Eddy, 1955; Masy et al., 1992) or EDTA (Burns, 1937; Lindquist, 1953). The addition of nutrients other than sugars has been demonstrated not to reverse flocculation (Soares et al., 2004). This is as opposed to mating aggregates formed as a prelude to sexual fusion between complementary yeast cells (Calleja, 1987).For flocculation to occur the yeast must be flocculent and certain environmental conditions (such as agitation, absence of sugars, a microamount of Ca2+, ethanol, etc.; Jin and Speers 1999) must be present. Several factors are important in cell-to-cell binding such as surface charge, hydrophobic effects and zymolectin interactions (see following). The importance of these forces in brewing yeast flocculation was unrecognized in the past but work by Speers et al. (2006) have indicated the importance of zymolectin and hydrophobic interactions. As the cells are too large to be moved by Brownian motion, for binding of two or more cells to occur the cells must subjected to low level of agitation.".
- Yeast_flocculation wikiPageID "9818059".
- Yeast_flocculation wikiPageLength "8446".
- Yeast_flocculation wikiPageOutDegree "30".
- Yeast_flocculation wikiPageRevisionID "680223586".
- Yeast_flocculation wikiPageWikiLink Ale.
- Yeast_flocculation wikiPageWikiLink Algae.
- Yeast_flocculation wikiPageWikiLink Bacteria.
- Yeast_flocculation wikiPageWikiLink Brewing.
- Yeast_flocculation wikiPageWikiLink Brewing_yeast.
- Yeast_flocculation wikiPageWikiLink Brownian_motion.
- Yeast_flocculation wikiPageWikiLink Calcium.
- Yeast_flocculation wikiPageWikiLink Category:Brewing.
- Yeast_flocculation wikiPageWikiLink Cell_(biology).
- Yeast_flocculation wikiPageWikiLink Cell_division.
- Yeast_flocculation wikiPageWikiLink DNA.
- Yeast_flocculation wikiPageWikiLink EDTA.
- Yeast_flocculation wikiPageWikiLink Ethylenediaminetetraacetic_acid.
- Yeast_flocculation wikiPageWikiLink Filamentous_algae.
- Yeast_flocculation wikiPageWikiLink Flocculation.
- Yeast_flocculation wikiPageWikiLink Fungi.
- Yeast_flocculation wikiPageWikiLink Fungus.
- Yeast_flocculation wikiPageWikiLink Glucose.
- Yeast_flocculation wikiPageWikiLink Hydrophobe.
- Yeast_flocculation wikiPageWikiLink Kluyveromyces.
- Yeast_flocculation wikiPageWikiLink Lager.
- Yeast_flocculation wikiPageWikiLink Lectin.
- Yeast_flocculation wikiPageWikiLink Louis_Pasteur.
- Yeast_flocculation wikiPageWikiLink Maltose.
- Yeast_flocculation wikiPageWikiLink Mannan.
- Yeast_flocculation wikiPageWikiLink Mannose.
- Yeast_flocculation wikiPageWikiLink Saccharomyces_cerevisiae.
- Yeast_flocculation wikiPageWikiLink Saccharomyces_pastorianus.
- Yeast_flocculation wikiPageWikiLink Schizosaccharomyces.
- Yeast_flocculation wikiPageWikiLink Wort.
- Yeast_flocculation wikiPageWikiLink Yeast.
- Yeast_flocculation wikiPageWikiLink Zymolectin.
- Yeast_flocculation wikiPageWikiLinkText "Yeast flocculation".
- Yeast_flocculation wikiPageWikiLinkText "clumps".
- Yeast_flocculation wikiPageWikiLinkText "flocculate".
- Yeast_flocculation wikiPageWikiLinkText "flocculent".
- Yeast_flocculation hasPhotoCollection Yeast_flocculation.
- Yeast_flocculation wikiPageUsesTemplate Template:Citation_needed.
- Yeast_flocculation wikiPageUsesTemplate Template:Cleanup.
- Yeast_flocculation wikiPageUsesTemplate Template:Reflist.
- Yeast_flocculation subject Category:Brewing.
- Yeast_flocculation type Article.
- Yeast_flocculation type Beverage.
- Yeast_flocculation type Article.
- Yeast_flocculation type Beverage.
- Yeast_flocculation type Page.
- Yeast_flocculation comment "Yeast flocculation typically refers to the clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer.In the case of "top-fermenting" ale yeast (Saccharomyces cerevisiae), the yeast creates a "head" on the top of the liquid, unlike with "bottom-fermenting" lager yeast (Saccharomyces pastorianus) where the yeast falls to the bottom of the brewing vessel.Cell aggregation occurs throughout microbiology, in bacteria, filamentous algae, fungi and yeast (Lewin, 1984; Stratford, 1992). ".
- Yeast_flocculation label "Yeast flocculation".
- Yeast_flocculation sameAs m.02pt3pw.
- Yeast_flocculation sameAs Q8051005.
- Yeast_flocculation sameAs Q8051005.
- Yeast_flocculation wasDerivedFrom Yeast_flocculation?oldid=680223586.
- Yeast_flocculation isPrimaryTopicOf Yeast_flocculation.