Yeast flocculation: Quantification

Autor:	Malcolm Stratford, Michael H. J. Keenan
Rok vydání:	1988
Předmět:	Flocculation Bond strength Colony Count Microbial Mixing (process engineering) Thermodynamics Bioengineering Saccharomyces cerevisiae Limiting Biology Applied Microbiology and Biotechnology Biochemistry Microbiology Yeast flocculation Cell density Genetics Particle size Biotechnology Initial rate
Zdroj:	Yeast. 4:107-115
ISSN:	1097-0061 0749-503X
DOI:	10.1002/yea.320040204
Popis:	Yeast flocculation is an orthokinetic process dependent upon mechanical agitation for all quantitative measurements. From several methods which were assessed, orbital shaking was selected as being the most practical as well as producing the most meaningful results. Quantitative measurements of flocculation were made in terms of minimum agitation threshold, initial rate, extent of flocculation at equilibrium and flocculated particle size at equilibrium. All these parameters were strain dependent. Critical cell density functions were formed if agitation was limiting regardless of how the agitation was imposed, and are unlikely to be related to bond strength.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::594d7dd7f0076717f88fb9cb806d8a09 https://doi.org/10.1002/yea.320040204 Zobrazit plný text záznamu Plný text