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- W2491938795 abstract "Yeast flocculation has been and continues to be an active area of brewing research with over 75 articles published since 1984. In spite of this activity, there is no internationally established method for quantification of the degree or rate of yeast flocculation. Partly due to the lack of a quantitative assay and use of present, empirical-based methods, the literature contains various controversies. The lack of a simple yet quantitative assay is hindering our understanding of this important phenomenon. In this article, the flocculation assay methods in current use will be summarized, and important factors that one must consider when devising a flocculation assay will be discussed. Such factors include influences of the suspension media such as pH, osmolality, ionic strength, and individual ion concentrations. In addition, yeast flocculation rates are influenced by physical factors such as the rheological and laminar or turbulent flow behavior of the suspending medium, cell size and cell shape, as well as other colloidal aspects. We have outlined an assay method in the hope that it will serve as a prototype for development of an “ideal” flocculation assay." @default.
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- W2491938795 date "1995-09-01" @default.
- W2491938795 modified "2023-09-27" @default.
- W2491938795 title "Towards an Ideal Flocculation Assay" @default.
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- W2491938795 doi "https://doi.org/10.1094/asbcj-53-0174" @default.
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