A novel oxylipin-associated 'ghosting' phenomenon in yeast flocculation

Research on the distribution of oxylipins (3-hydroxy fatty acids) in floccu lant strains of the yeast Saccharomyces cerevisiae led to the uncovering of a novel 'ghosting' phenomenon observed during assumed lectin-mediated aggr egation. We found that intracellular oxylipin-containing osmiophilic layers migrate through yeast cell walls in a 'ghostlike' fashion without visually affecting the cell wall structure or the layers. This migration resulted i n the binding of these layers to cell walls of adjacent cells. Consequently , 'ghosting' seems a prerequisite for flocculation to occur. However, 'ghos ting' alone may not be sufficient to ensure flocculation.