Effect of growth conditions on flocculation and cell surface hydrophobicity of brewing yeast (poster)
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F14%3A%230001020" target="_blank" >RIV/60193697:_____/14:#0001020 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of growth conditions on flocculation and cell surface hydrophobicity of brewing yeast (poster)
Original language description
Flocculation is the reversible ability of yeast cells to adhere in clumps, form aggregates (flocs) and then sediment rapidly at the bottom of the fermentation medium or rise to its surface. It appears spontaneously at the end of fermentation in late exponential or early stationary phase of growth and effectively facilitates elimination of the cells from fermentation medium and downstream processes. Cell surface hydrophobicity (CSH) is considered one of the most important factors of yeast flocculation. The intensity of flocculation of yeast strains is affected by the number and combination of FLO genes coding zymolectins. 37th Brewing and Malting Conference. Pilsen, Czech Republic, October 23-24, 2014.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů