Why 2% agar?

[Michael Benedik]

I have just started working with yeast (after bacteria) and was wondering
why all the yeast media recipes have 2% agar instead of the 1.5% usually
used for bacteria. Do yeast not grow as well on 1.5%? 
( I am doing stuff with both pombe and cerevisiae so an answer for
either would be fine).

Thanks. I will post any interesting answers that don't get posted.


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 Michael Benedik				INTERNET: Benedik at uh.edu
 Dept. of Biochemical & Biophysical Sciences	
 University of Houston				BITNET: Benedik at uhou
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