Flocculence of Saccharomyces cerevisiae cells is induced by nutrient limitation, with cell surface hydrophobicity as a major determinant.

Initiation of flocculation ability of Saccharomyces cerevisiae MPY1 cells was observed at the moment the cells stop dividing because of nitrogen limitation. A shift in concentration of the limiting nutrient resulted in a corresponding shift in cell division and initiation of flocculence. Other limitations also led to initiation of flocculence, with magnesium limitation as the exception. Magnesium-limited S. cerevisiae cells did not flocculate at any stage of growth. Cell surface hydrophobicity was found to be strongly correlated with the ability of the yeast cells to flocculate. Hydrophobicity sharply increased at the end of the logarithmic growth phase, shortly before initiation of flocculation ability. Treatments of cells which resulted in a decrease in hydrophobicity also yielded a decrease in flocculation ability. Similarly, the presence of polycations increased both hydrophobicity and the ability to flocculate. Magnesium-limited cells were found to be strongly affected in cell surface hydrophobicity. A proteinaceous cell surface factor(s) was identified as a flocculin. This heat-stable component had a strong emulsifying activity, and appears to be involved in both cell surface hydrophobicity and in flocculation ability of the yeast cells.