Straver M H, Kijne J W, Smit G
Institute of Molecular Plant Sciences, Leiden University, The Netherlands.
Trends Biotechnol. 1993 Jun;11(6):228-32. doi: 10.1016/0167-7799(93)90133-T.
Flocculation is an important characteristic of microorganisms which can be problematical, but may also be exploited in fermentation processes. The molecular mechanism of flocculation is still poorly understood although, recently, cell-surface hydrophobicity of brewer's yeast has been shown to play a key role. Regulation of this factor could enable control of flocculation during fermentation.
絮凝是微生物的一个重要特性，它可能会带来问题，但也可以在发酵过程中加以利用。尽管最近已表明酿酒酵母的细胞表面疏水性起着关键作用，但絮凝的分子机制仍知之甚少。对这一因素的调控能够在发酵过程中实现对絮凝的控制。
