Glycogen—a physiological determinant of yeast flocculation?

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Abstract
Evidence is provided to extend earlier observations that glycogen and flocculence levels vary concurrently in brewing yeast. The use of glycogen mutants, the alterations of growth conditions specifically to inhibit glycogen storage, and observations on glycogen decreases during endogenous metabolism have verified the above. A mechanism by which glycogen might exert its effect on flocculation is suggested.

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