Flocculans

Flocculans are a type of yeast that are commonly used in the brewing industry for their ability to produce a fine, fluffy foam or "floc" on the surface of beer. This foam is a result of the yeast's ability to produce a protein called mannoprotein, which is hydrophobic and causes the yeast cells to stick together and form a layer on the surface of the beer. Flocculans are typically used in the secondary fermentation process, where they are added to the beer to help clarify it and improve its stability. They are also used in the production of some types of beer, such as Belgian ales, to achieve a specific level of carbonation and mouthfeel. Flocculans are available in a variety of strains, each with its own unique characteristics and uses in the brewing process. They are typically added to the beer in the form of a dry yeast cake or a liquid yeast starter.