We've noticed something odd with our yeast. It's a pretty flocculant yeast, and we were advised by one of the big yeast suppliers to add about 5 ml of phosphoric acid to our 1 L dilution of the yeast, to break up the flocs better. When we follow this procedure, we usually get 95% or higher viability. When we omit the acid, our viability drops by 10-20% - that is, more of the yeast cells show a blue stain. Can anyone explain what is going on here?
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Do you find any difference in total yeast counts when you use phosphoric to deflocc compared to when you don't? We also have a very flocculant yeast and use a small amount of acid CIP detergent to spread them out a little. Without it the yeast clumps like buggery and makes any sort of reliable count impossible.
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