Journal of the Institute of Brewing · 1978 · 60 citations · 6 references
Life SciencesBiochemistryMicrobiologyCarbohydrate BiochemistryFermentation ScienceMetabolismEnzyme KineticsYeast BiologyYeast GeneticsComplementary Binding SitesFlocculationYeast Carbohydrate MetabolismYeast FermentationYeast InactivationYeast MetabolismYeast MetabolitesYeast-substrate Interactions
Phenol, aniline, benzyl alcohol and pyridine in the range 0.1 m to 0.3 m appreciably lowered the floc dissociation temperature, Tf, of two strains of Saccharomyces cerevisiae, without affecting flocculation intensity, F. Cell surface inactivation and Sr salt addition lowered F but not Tf. Mannose lowered F specifically, over fructose, glucose and maltose. Results are interpreted as a specific complementary site binding in yeast flocculence.
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