| dc.description.abstract | Over the years, yeast flocculation has been traditionally used in brewing as an easy and cheap
process of separation of cell biomass from fermentation broth. For most industrial
applications, in which yeast strain- saccharomyces cerevisiae is used e.g. beer brewing as in
Nile Breweries Limited, appropriate flocculation is certainly one of the most important
characteristics of a good production strain. But flocculation is a very complex process which
is affected by numerous parameters such as temperature, pH, dissolved oxygen, etc., most of
which are discussed in this report, with emphasis on s. cerevisiae in most cases.
Furthermore, a profound knowledge of mechanisms involved in flocculation is given, as well
as industrial applications of flocculent yeast.
This report further looks at solving the problem of poor yeast flocculation, by mainly
considering/ monitoring the effect of wort calcium as one of the major influencers of this process, preferably at the end of fermentation | en_US |
