Flocculation of Saccharomyces cerevisiae
作者： Yu-Lai Jin , R. Alex Speers
DOI: 10.1016/S0963-9969(99)00021-6
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摘要: Abstract This paper reviews our current understanding of cell flocculation with particular emphasis the process in brewing fermentations. While has been examined for over a century and subject to number early part this decade, view is cloudy. Flocculation affected by genetic behavior, age as well chemical physical nature surrounding medium. Recently, advances genes governing have occurred. In conjunction these advances, new assay methods also developed. review will discuss update knowledge its use ©
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