The strength of yeast flocs produced by
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S. Weir; D. K. Ramsden; J. Hughes; F. Thomas
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Article
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1994
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Springer-Verlag
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English
โ 263 KB
The strength of floes formed by the chitosan induced flocculation of yeast depends on the nature of the suspending medium. The addition of anionic polymers to the medium prior to flocculation by the cationic polyelectrolyte chitosan can increase the resilience of the floes.