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A relationship between yeast flocculation and intracellular acid-soluble glycogen has been established which has been substantiated using flocculation mutants (mutants with altered capacities to flocculate) as well as a normal strain of Saccharomyces carlsbergensis. Sound evidence exists to implicate physiological differences in carbohydrate metabolism (glycogen storage) to this physical property of brewing significance.
Patel et al. (1975) studied this question.