Effect of Storage Conditions on the Flocculation and Cell Wall Characteristics of an Ale Brewing Yeast Strain

Abstract

The influence of storage temperature, agitation, and duration on ale yeast cell wall physiological state and flocculation potential was investigated. Flocculation was assessed using a modified version of the Helm's test; cell surface charge and hydrophobicity were determined using dye retention and bead attachment assays; and surface topography was monitored using scanning electron microscopy. Yeast physiological state was adversely affected by both individual and cumulative storage parameters, indicating the need for best-practice regimes and rigorous monitoring of slurry condition.