Polysaccharide intercellular adhesin and proper phospholipid composition are important for aggregation in SL10.

Aggregating strains of tend to be trapped during soy sauce mash-pressing process and are, therefore, critical for clear soy sauce production. However, the precise molecular mechanism involved in aggregation remains elusive. In previous studies, we isolated a number of aggregating strains, including AB4 and AL1, and showed that a cell surface proteinaceous aggregation factor is responsible for their aggregation phenotype.