Flocculation in ale brewing strains of Saccharomyces cerevisiae : re-evaluation of the role of cell surface charge and hydrophobicity
Flocculation is an eco-friendly process of cell separation, which has been traditionally exploited by the brewing industry. Cell surface charge (CSC), cell surface hydrophobicity (CSH) and the presence of active flocculins, during the growth of two (NCYC 1195 and NCYC 1214) ale brewing flocculent st...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
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2012
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| Online Access: | http://hdl.handle.net/1822/22336 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/22336 |