{
  "annotation_id": "fe3b584a-4564-48ab-8f2b-7bc3ccf0bac3",
  "date_created": "2026-03-02T18:00:35.579000Z",
  "date_modified": "2026-03-02T18:00:35.579000Z",
  "file_hash": "555a192093664d63286eb2bacd5fb958764421f926c3bd9984b43a1a40bcceaf",
  "private": false,
  "record": {
    "abstract": "The combination of single cells to form doublets is regarded as the\nrate-limiting step of flocculation and requires the presence of surface\nproteins in active form. The process of activation of the flocculation proteins\nof yeast cells is described in the frame of the autocrine interaction regime\n(Cantrell, D. A. and Smith, K. A., 1984, Science 224, 1312-1316). The influence\nof several effectors (the cell efficiency to use sugars, the calcium content in\nthe external medium and the probability that free cells collide each other\nunder thermal motion conditions) on the initial rate of flocculation and on the\nfraction of remaining free cells in the steady state is briefly discussed in\nthe paper. The present model offers an useful tool for further quantitative\ninvestigations in this topic. Also, it indicates qualitatively a way in which\nthe regulation of flocculation might be controlled at the level of the\nexpression of cell-surface activation abilities.\n  Keywords: flocculation; yeast; autocrine binding; lectin hypothesis",
    "arxiv_id": "physics/0105062",
    "authors": [
      "Silvia Stan",
      "Florin Despa"
    ],
    "categories": [
      "physics.bio-ph",
      "physics.chem-ph",
      "q-bio"
    ],
    "journal_ref": "BioSystems 57 (2000) 139-145",
    "title": "On the Doublet Formation in the Flocculation Process of the Yeast Cells",
    "url": "https://arxiv.org/abs/physics/0105062"
  },
  "schema_id": "dorsal/arxiv",
  "source": {
    "execution_id": "4a2d65f5-bb65-4677-b268-f07d256ee4fd",
    "id": "arXiv Dataset IDs",
    "type": "Model",
    "variant": "snapshot-2026-03-01",
    "version": "0.1.0"
  },
  "user_id": 1000002
}