ROMATIC COMPOUNDS AND SUGARS IN FLOCCULATION OF<i>SACCHAROMYCES CEREVISIAE</i>

Abstract

Phenol, aniline, benzyl alcohol and pyridine in the range 0.1 m to 0.3 m appreciably lowered the floc dissociation temperature, Tf, of two strains of Saccharomyces cerevisiae, without affecting flocculation intensity, F. Cell surface inactivation and Sr salt addition lowered F but not Tf. Mannose lowered F specifically, over fructose, glucose and maltose. Results are interpreted as a specific complementary site binding in yeast flocculence.