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