Yeast flocculation: Cationic inhibition

Yeast flocculation was inhibited by high concentrations of a number of salts. Calcium and magnesiun salts were potent inhibitors and cesium salts were least effective. Partial inhibitors by different salts additive and were completely reversible by salt removal. Inhibition by salts was time dependent; prolonged incubation increased the degree of inhibition. Salt inhibition was partly caused by the action of salts lowering the buffer pH value, and partly caused by chaotropic inhibition of proteins on the surfaces of flocculent cells. Flocculation receptors on non‐flocculent cells were ubaffected by high salt concentration. At sub‐inhibitory salt concentrations, there was an enhancement of flocculation in both rate and extent.