Abstract
Fungal adhesion is fundamental to processes ranging from infections to food production to bioengineering. Yet, robust, population-scale quantification methods for yeast surface adhesion are lacking. We developed a microfluidic assay to discriminate and separate genetically-related yeast strains based on adhesion strength, and to quantify effects of ionic strength and substrate hydrophobicity on adhesion. This approach will enable the rapid screening and fractionation of yeast based on adhesive properties for genetic protein engineering, anti-fouling surfaces, and a host of other applications.
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