Quantification of yeast flocculation

Detalhes bibliográficos
Autor(a) principal: Soares, Eduardo V.
Data de Publicação: 1997
Outros Autores: Mota, M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/1656
Resumo: A sedimentation method based in the Helm's flocculation test was improved. In this method, all steps were standardised: initial cell concentration, agitation, sampling and determination of settled cells. The results obtained with the sedimentation test do not differ significantly (P=0.05) from those obtained with the Stratford test; besides the precision of the two methods do not differ significantly (P=0.05). The results presented clearly demonstrated that the method improved in this work is rigorous for quantification of yeast flocculation and allows the differentiation of flocculation ability of the strains. The respective micro-flocculation tests were also compared; Stratford micro-flocculation test was selected as producing the most meaningful results.
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spelling Quantification of yeast flocculationYeastFlocculation assayQuantificationSedimentationAgitationScience & TechnologyA sedimentation method based in the Helm's flocculation test was improved. In this method, all steps were standardised: initial cell concentration, agitation, sampling and determination of settled cells. The results obtained with the sedimentation test do not differ significantly (P=0.05) from those obtained with the Stratford test; besides the precision of the two methods do not differ significantly (P=0.05). The results presented clearly demonstrated that the method improved in this work is rigorous for quantification of yeast flocculation and allows the differentiation of flocculation ability of the strains. The respective micro-flocculation tests were also compared; Stratford micro-flocculation test was selected as producing the most meaningful results.Junta Nacional de Investigação Científica e Tecnológica (JNICT) - BD/BIC/M/52/90-IF.Institute of Brewing & DistillingUniversidade do MinhoSoares, Eduardo V.Mota, M.1997-031997-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/1656eng"Journal of the institute of Brewing". ISSN 0046-9750. 103 (1997) 93-98.0046-975010.1002/j.2050-0416.1997.tb00940.xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:50:12Zoai:repositorium.sdum.uminho.pt:1822/1656Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:48:52.228509Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Quantification of yeast flocculation
title Quantification of yeast flocculation
spellingShingle Quantification of yeast flocculation
Soares, Eduardo V.
Yeast
Flocculation assay
Quantification
Sedimentation
Agitation
Science & Technology
title_short Quantification of yeast flocculation
title_full Quantification of yeast flocculation
title_fullStr Quantification of yeast flocculation
title_full_unstemmed Quantification of yeast flocculation
title_sort Quantification of yeast flocculation
author Soares, Eduardo V.
author_facet Soares, Eduardo V.
Mota, M.
author_role author
author2 Mota, M.
author2_role author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Soares, Eduardo V.
Mota, M.
dc.subject.por.fl_str_mv Yeast
Flocculation assay
Quantification
Sedimentation
Agitation
Science & Technology
topic Yeast
Flocculation assay
Quantification
Sedimentation
Agitation
Science & Technology
description A sedimentation method based in the Helm's flocculation test was improved. In this method, all steps were standardised: initial cell concentration, agitation, sampling and determination of settled cells. The results obtained with the sedimentation test do not differ significantly (P=0.05) from those obtained with the Stratford test; besides the precision of the two methods do not differ significantly (P=0.05). The results presented clearly demonstrated that the method improved in this work is rigorous for quantification of yeast flocculation and allows the differentiation of flocculation ability of the strains. The respective micro-flocculation tests were also compared; Stratford micro-flocculation test was selected as producing the most meaningful results.
publishDate 1997
dc.date.none.fl_str_mv 1997-03
1997-03-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/1656
url http://hdl.handle.net/1822/1656
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Journal of the institute of Brewing". ISSN 0046-9750. 103 (1997) 93-98.
0046-9750
10.1002/j.2050-0416.1997.tb00940.x
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Institute of Brewing & Distilling
publisher.none.fl_str_mv Institute of Brewing & Distilling
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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