FW: flocculation

[Stewart, Robert]

greetings,
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.
Cheers
RS


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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.