Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Yeast flocculation: a dynamic equilibrium.

M Stratford1, H P Coleman, M H Keenan

  • 1AFRC Institute of Food Research, Norwich Laboratory, U.K.

Yeast (Chichester, England)
|September 1, 1988
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Rapid identification of the genus Dekkera/Brettanomyces, the Dekkera subgroup and all individual species.

International journal of food microbiology·2014
Same author

Yeast identification: reassessment of assimilation tests as sole universal identifiers.

Letters in applied microbiology·2011
Same author

Mode of antimicrobial action of vanillin against Escherichia coli, Lactobacillus plantarum and Listeria innocua.

Journal of applied microbiology·2004
Same author

Batch growth of Salmonella typhimurium LT2: stoichiometry and factors leading to cessation of growth.

International journal of food microbiology·2003
Same author

5,6-dimethylxanthenone-4-acetic acid (DMXAA), a novel antivascular agent: phase I clinical and pharmacokinetic study.

British journal of cancer·2003
Same author

Candida davenportii sp. nov., a potential soft-drinks spoilage yeast isolated from a wasp.

International journal of systematic and evolutionary microbiology·2002
Same journal

Comparative Analysis of Stress Adaptation in the Yeast Microbiome of Cactus.

Yeast (Chichester, England)·2026
Same journal

Enhanced Production of Recombinant Thermophilic Xylanase X11P in Ogataea polymorpha via In-Silico Signal Peptide Discovery and Fed-Batch Fermentation.

Yeast (Chichester, England)·2026
Same journal

Sugar Metabolisms Altered By Undissociated Forms of Organic Acids Based on the Emergence of [GAR<sup>+</sup>] Cells in Saccharomyces cerevisiae.

Yeast (Chichester, England)·2026
Same journal

Methods to Study Mitochondrial Metabolism and Homeostasis in Fission Yeast.

Yeast (Chichester, England)·2026
Same journal

Genetic Tools in the Nakaseomyces clade for Evolutionary Comparisons of Signal Transduction Pathways.

Yeast (Chichester, England)·2026
Same journal

rDNAmine: A New Tool for the Analysis of Long Repetitive Sequences.

Yeast (Chichester, England)·2026
See all related articles

Yeast flocculation reaches a dynamic equilibrium. Increased agitation reduces yeast floc size and stability, while mannose and low pH reversibly weaken flocculent bonds.

Area of Science:

  • Microbiology
  • Biophysics

Background:

  • Yeast flocculation is a crucial phenomenon in brewing and biotechnology.
  • It involves a dynamic equilibrium between aggregated (flocculated) and single (dispersed) yeast cells.

Purpose of the Study:

  • To investigate the factors influencing the steady state of yeast flocculation.
  • To understand the impact of agitation, pH, and mannose on yeast cell aggregation.

Main Methods:

  • Studied yeast cell suspensions under varying agitation speeds.
  • Quantified free cell concentration and floc characteristics.
  • Assessed the effects of mannose and low pH on flocculation.

Main Results:

  • Steady state is a dynamic equilibrium with an equilibrium constant related to free cell concentration.

Related Experiment Videos

  • Increased agitation decreased floc size and equilibrium constant, but increased surface area and free cells.
  • Mannose and low pH reversibly inhibited flocculation, with inhibition increasing with agitation.

    • Conclusions:

    • Agitation influences yeast flocculation through a complex relationship involving floc size, surface area, and momentum.
    • Inhibitory effects of mannose and low pH suggest a weakening of the bonds holding yeast flocs together.