Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor-Reference-Cited by-同舟云学术

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Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor

Published:2004-09-22 Issue:1 Volume:88 Page:84-93
ISSN:0006-3592
Container-title:Biotechnology and Bioengineering
language:en
Short-container-title:Biotechnol. Bioeng.

Author:

Brányik Tomáš,Vicente António,Oliveira Rosário,Teixeira José

Funder

Fundação para Ciência e Technologia

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference43 articles.

1. A rapid and simple assay to measure flocculation in brewer's yeast;Akaiyama-Jibiki;MBAA Tech Quart,1997

2. Yeast flocculation: a new method for characterizing cell surface interactions;Azeredo;J Inst Brew,1997

3. Surface element integration: a novel technique for evaluation of DLVO interaction between a particle and a flat plate;Bhattacharjee;J Colloid Interface Sci,1997

4. Studies of Saccharomyces cerevisiae during fermentation: an in vivo electrokinetic investigation;Bowen;Biotechnol Bioeng,1989

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