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OverviewHigh Quality Content by WIKIPEDIA articles! Yeast flocculation typically refers to the clumping together (flocculation) of brewing yeast once the sugar in a beer brew has been fermented into ethyl alcohol. In the case of top-fermenting ale yeast (Saccharomyces cerevisiae), the yeast creates a crust on the top of the liquid, unlike with bottom-fermenting lager yeast (Saccharomyces uvarum) 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, for development and differentiation; and flocs as a survival strategy in adverse conditions (Calleja, 1987). Brewing strains are polyploid so mating aggregates do not occur. Therefore only chain formation and flocculation are of relevance to the brewing industry. Full Product DetailsAuthor: Lambert M. Surhone , Mariam T. Tennoe , Susan F. HenssonowPublisher: VDM Publishing House Imprint: VDM Publishing House Dimensions: Width: 22.90cm , Height: 0.50cm , Length: 15.20cm Weight: 0.153kg ISBN: 9786131458767ISBN 10: 6131458766 Pages: 96 Publication Date: 23 August 2010 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: Out of print, replaced by POD  We will order this item for you from a manufatured on demand supplier. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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