ISSN:
0006-3592
Keywords:
Saccharomyces cerevisiae
;
fermentation
;
cell wall
;
surface electrochemistry
;
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The cell-wall properties of three strains of the yeast Sacharomyces cerevisiae have been experimentally studied at various times during fermentation. The cell walls have been characterized by electrophoretic mobility measurements, from which zeta potentials may be calculated. They have also been characterized by computerized pH titration, which gives direct information on the number and nature of groups in the yeast cell wall. The data have been quantitatively analyzed in three ways. First, a simplified analysis of the electrokinetic data of a type used by previous workers has been applied. Second, such a simplified analysis of the electrokinetic data has been developed more rigorously by means of a two-dimensional site-dissociation model of the outer cell wall-solution interface. Third, a description of the yeast cell-wall electrochemical properties in terms of a three-dimensional gel model incorporating site dissociation has been developed. The advantages and disadvantages of the three analyses are discussed. Only the three-dimensional gel model can account simultaneously for both the electrokinetic and pH surface titration data. It provides new insights into the changes that occur to the yeast cell wall during fermentation. © 1992 John Wiley & Sons, Inc.
Additional Material:
5 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260401104
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