Yeast flocculation: a new method for characterising cell surface interactions
Flocculation is a property of yeast cells that has been traditionally used in industrial fermentations, especially in the brewing and wine industries. It is a cell wall interaction and an increase in flocculation is strongly correlated with an increase in cell surface hydrophobicity. Methods to assa...
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
1997
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| Subjects: | |
| Online Access: | http://hdl.handle.net/1822/1381 |
| Country: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/1381 |