Changes

Flocculation is distinct from [[agglomeration]] (‘grit’ formation), which is irreversible and most commonly in bakers yeast strains of fail to separate when resuspended (Guinard and Lewis, 1993). Agglomeration only occurs following the pressing and rehydration of yeast cakes and both flocculent and non-flocculent yeast strains have been shown to demonstrate agglomeration (Guinard and Lewis, 1993). It is also distinct from the formation of biofilms, which occur on a solid substrate.

Flocculation is distinct from [[agglomeration]] (‘grit’ formation), which is irreversible and most commonly in bakers yeast strains of fail to separate when resuspended (Guinard and Lewis, 1993). Agglomeration only occurs following the pressing and rehydration of yeast cakes and both flocculent and non-flocculent yeast strains have been shown to demonstrate agglomeration (Guinard and Lewis, 1993). It is also distinct from the formation of biofilms, which occur on a solid substrate.

Pasteur first described flocculation of brewer’s yeast in 1876 (Pasteur, 1876) which has since been the subject of many reviews (Stewart et al, 1975; Stewart and Russell, 1986; Calleja, 1987; Speers et al, 1992; Stratford, 1992; Jin and Speers, 1999, Smart, 2001). Flocculation has been defined as the reversible, non-sexual aggregation of yeast cells that may be dispersed by specific sugars (Burns, 1937; Lindquist, 1953, Eddy, 1955; Masy et al, 1992) or EDTA (Burns, 1937; Lindquist, 1953). The addition of nutrients other than sugars has been demonstrated not to reverse flocculation (Soares et al, 2004). This is as opposed to mating aggregates formed as a prelude to sexual fusion between complimentary yeast cells (Calleja, 1987; Stratford, 1992).

[[Pasteur]] first described flocculation of brewer’s yeast in 1876 (Pasteur, 1876) which has since been the subject of many reviews (Stewart et al, 1975; Stewart and Russell, 1986; Calleja, 1987; Speers et al, 1992; Stratford, 1992; Jin and Speers, 1999, Smart, 2001). Flocculation has been defined as the reversible, non-sexual aggregation of yeast cells that may be dispersed by specific sugars (Burns, 1937; Lindquist, 1953, Eddy, 1955; Masy et al, 1992) or EDTA (Burns, 1937; Lindquist, 1953). The addition of nutrients other than sugars has been demonstrated not to reverse flocculation (Soares et al, 2004). This is as opposed to mating aggregates formed as a prelude to sexual fusion between complimentary yeast cells (Calleja, 1987; Stratford, 1992).

Flocculation is a bimodal process in which a non-flocculent population develops into one comprising of flocculent and non-flocculent cells (Miki et al, 1982). The efficiency of flocculation is determined by the timing of flocculation onset and the rate of flocculation in conjunction with the ratio of flocculent to non-flocculent cells (Stratford and Keenan, 1987; 1988; van Hamersveld et al, 1996). The rate-limiting step is doublet formation, requiring the presence of active surface proteins (Stan and Despa, 2000). The mechanism by which this occurs is thought to be the [[lectin]] interaction theory.

Flocculation is a bimodal process in which a non-flocculent population develops into one comprising of flocculent and non-flocculent cells (Miki et al, 1982). The efficiency of flocculation is determined by the timing of flocculation onset and the rate of flocculation in conjunction with the ratio of flocculent to non-flocculent cells (Stratford and Keenan, 1987; 1988; van Hamersveld et al, 1996). The rate-limiting step is doublet formation, requiring the presence of active surface proteins (Stan and Despa, 2000). The mechanism by which this occurs is thought to be the [[lectin]] interaction theory.