ISSN:
1432-072X
Keywords:
Yeast flocculation
;
Chemical modification of cell surface components
;
Floc-forming ability
;
Brewer's yeast
;
Saccharomyces cerevisiae
;
Deflocculation
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
Notes:
Abstract Effects of treatments with proteolytic enzymes and protein-modifying reagents on flocculation of brewer's yeast IFO 2018 were investigated. The floc-forming ability of the yeast cells was irreversibly eliminated by treatment with papain, trypsin, chymotrypsin or pepsin, indicating that certain proteins on the cell surface participate in the yeast flocculation. Chemical modification with reagents, known to act on disulfide bridges, carboxyl and/or phosphate groups, phenolic groups, amino groups, and imidazole groups, also destroyed the ability to flocculate, although in some cases a high concentration (8 M) of urea was necessary in addition to protein-modifying reagents. Thus, it is suggested strongly that these functional groups of amino acid residues of the proteins are essential for the floc-forming ability of brewer's yeast cells.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00427840
