FLOCCULATION CHARACTERISTICS OF YEASTS: III. GENERAL ROLE OF FLOCCULATING AGENTS AND SPECIAL CHARACTERISTICS OF A YEAST FLOCCULATED BY ALCOHOL

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Abstract
A particular strain of Saccharomyces cerevisiae has been shown to be atypical in that it flocculates in dilute solutions of calcium sulphate and in beer only when a lower alcohol is present. The stimulating effect of calcium ions on the flocculation of this and other yeasts is discussed in connection with evidence that the relative specificity of calcium as a flocculating agent disappears once the yeast cells have been removed from their growth medium.