Cause and control of flocculation in yeast.
Flocculation is an important characteristic of microorganisms which can be problematical, but may also be exploited in fermentation processes. The molecular mechanism of flocculation is still poorly understood although, recently, cell-surface hydrophobicity of brewer's yeast has been shown to play a key role. Regulation of this factor could enable control of flocculation during fermentation.
Straver
M H
MH
Institute of Molecular Plant Sciences, Leiden University, The Netherlands.
Kijne
J W
JW
Smit
G
G
D002448:Cell Adhesion; D005285:Fermentation; D005427:Flocculation; D015003:Yeasts / Q000502:physiology*