Effect of storage conditions on the flocculation and cell wall characteristics of an ale brewing yeast strain

Journal of the American Society of Brewing Chemists

Volumn 59, Issue 1, 2001, Pages 32-38

  Rhymes, M R ^a   Smart, K A ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

Hydrophobicity; Surface charge; Vitality

Indexed keywords

CELL FUNCTION; CELL SURFACE; FLOCCULATION; GENETIC STRAIN; HYDROPHOBICITY; SCANNING ELECTRON MICROSCOPY; SLURRY; STORAGE TEMPERATURE; TOPOGRAPHY; YEAST CELL;

EID: 0035115983     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (67)

1. Surface properties of Saccharomyces cerevisiae and Saccharomyces carlsbergensis: Chemical composition, electrostatic charge and hydrophobicity
2. Chemical analysis of the surface of micro-organisms by X-ray photoelectron spectroscopy
3. Morphological changes associated with the cellular aging of a brewing yeast strain
4. Changes in electrophoretic mobility and lytic enzyme activity associated with development of flocculating ability in Saccharomyces cerevisiae
5. Quantification of the Helm's flocculation test
6. Yeast management and the control of brewery fermentations
7. Yeast, oxygen and the control of brewery fermentations
8. Studies of Saccharomyces cerevisiae during fermentation: An in vivo electrokinetic investigation
9. Aspects of yeast flocculation, size distribution and zeta-potential
10. Fungal fimbriae. III. The effect on flocculation in Saccharomyces
11. Flocculation mechanisms of top and bottom fermenting brewing yeast
12. Measurement of brewing yeast flocculation
13. Methylene blue-tannic acidsafranin stain for cells of yeast and bacteria
14. The relationship between brewing yeast cellular morphology and cell surface physical characteristics
15. Physiological state of brewing yeast and their surface properties
16. Effect of temperature in the evaluation of yeast flocculation ability by the Helm's method
17. Ethanol-induced water stress in yeast
18. Relationship of cell surface hydrophobicity to morphology of monomorphic and dimorphic fungi
19. A polystyrene microsphere assay for detecting surface hydrophobicity variations within Candida albicans populations
20. The influences of cell wall hydrophobicity on the top fermenting properties of brewing yeast
21. The effects of yeast handling procedures on yeast oxygen requirement and fermentation
22. Role of wall phosphomannan in flocculation of Saccharomyces cerevisiae
23. Use of electron microscopy to characterize the surfaces of flocculent and non-flocculent yeast cells
24. On the mechanism of brewers' yeast flocculation
25. Yeast zeta potential and flocculation
26. Improved system for stabilizing yeast fermenting power during storage
27. Flocculation of brewer's yeast
28. Effects of aeration during the cultivation of pitching yeast on its characteristics during the subsequent fermentation of wort
29. Yeast storage methods and their effects on fermentation
30. Yeast handling studies. I. Agitation of stored pitched yeast
31. Yeast handling studies. II. Temperature of storage of pitching yeast
32. Surface chemistry and flocculation of brewing yeast
33. Storage of pitching yeast for production of whisky
34. On the relations between the elemental surface composition of yeasts and bacteria and their charge and hydrophobicity
35. The effect of yeast storage conditions on subsequent fermentations
36. Methylene blue staining: Use at your own risk
37. Improving yeast handling in the brewery Part 1: Yeast cropping
38. Improving yeast handling in the brewery Part 2: Yeast collection
39. Improving yeast handling in the brewery Part 3: Yeast pitching and measurement of yeast quality
40. Biogenesis of yeast wall and surface components
41. The ultrastructure of yeast: Wall structure and formation
42. Measurement of yeast viability
43. Studies on yeast physiology - Impact on fermentation performance and product quality
44. The propagation of yeast on oxidative carbon sources - Advantages and implications
45. The importance of glycogen in brewing yeasts
46. Changes in the surface charge of yeast cells during their dehydration and rehydration
47. The effect of starvation on the surface properties of brewing yeast
48. Effect of starvation on the flocculation of ale and lager brewing yeasts
49. Changes in brewer's yeast during storage and the effect of these changes on subsequent fermentation performance
50. The response of brewing yeast to acid washing
51. Nutritional requirements and performance of yeast
52. Effect of physiological stress on the surface properties of brewing yeasts
53. Brewing yeast cell surface physical characteristics vary with culture age and condition
54. Effect of serial repitching on the fermentation properties and condition of brewing yeast
55. Flocculence of S. cerevisiae cells is induced by nutrient limitation, with cell surface hydrophobicity as a major determinant
56. Yeast performance and management
57. Another brick in the wall? Recent developments concerning the yeast cell envelope
58. Agitation effects on microbial cell-cell interactions
59. Determinants of flocculence of brewer's yeast during fermentation in wort
60. Cause and control of flocculation in yeast
61. Isolation and partial purification of mannose-specific agglutinin from brewer's yeast involved in flocculation
62. Flocculation of brewer's lager yeast
63. Immobilization of yeast by adhesion to a support without use of a chemical agent
64. Effect of environmental conditions on flocculation and immobilisation of brewer's yeast during production of alcohol-free beer
65. The attachment of brewing yeast to glass