FW: flocculation

Stewart, Robert rob.stewart at labatt.com
Thu Apr 11 08:02:14 EST 1996

Flocculation depends on the presence of divalent cations, principally 
calcium.  It works via a lectin recognizing glucose or both glucose and 
mannose on the cell wall.  You could try using EDTA, although I am not sure 
what that would do to the yeast. Try using excess non-metabolizable sugars 
which will inhibit the lectin-receptor interaction.

From: 	David R. Higgins[SMTP:dhiggins at powergrid.electriciti.com]
Sent: 	Wednesday, April 10, 1996 11:04PM
To: 	yeast at net.bio.net
Subject: 	flocculation

Are there any innocuous compounds that you can add to a yeast culture 
that will reduce or eliminate flocculation?  Thanks.

More information about the Yeast mailing list