Some Observations on Co-Flocculation in <i>Saccharomyces cerevisiae</i>

Stewart, Graham G.; Garrison, I. F.

doi:10.1080/00960845.1972.12005975

Cited by 14 publications

(11 citation statements)

References 2 publications

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“…Zymolyase extracted about 18 mg of protein per g of wet cells from both strains, whereas mercaptoethanol extracted about 11 mg per g of wet cells from repressed cells, which decreased to 7 mng per g of wet cells during aerobic induction of the flocculent strain S646-lB. The nonflocculent strain S646-8D yielded 11 mg of protein per g of wet cells after parallel growth, confirming that flocculent strains undergo a more rigid structuring of their cell walls than nonflocculent strains (25). Different subsets of proteins were extract-ed by zymolyase and mercaptoethanol (Fig.…”

Section: Resultsmentioning

confidence: 75%

Repression and induction of flocculation interactions in Saccharomyces cerevisiae

Miki¹,

Poon²,

Seligy³

1982

J Bacteriol

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The biological control of flocculation interactions by factors related to growth under different conditions of aeration was documented with a new assay for flocculence. The degree of flocculence expressed in a genetically defined Saccharomyces cerevisiae strain (FLO1/FLO1 ade1/ade1) remained constant during aerobic growth but varied with aeration. Flocculence was repressed in anaerobically growing cells but was induced in stationary cells or cells returned to aerobic growth. Repression was correlated with the selective inactivation of cell surface lectin-like components. The changes in flocculence were accompanied by changes in 16 extractable proteins separated by electrophoresis; however, a clear correlation between specific protein bands and flocculence could not be established. The study clearly demonstrated that the phenotypic expression of FLO1 could be reproducibly manipulated for experimental purposes by aeration alone.

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Section: Resultsmentioning

confidence: 75%

Repression and induction of flocculation interactions in Saccharomyces cerevisiae

Miki¹,

Poon²,

Seligy³

1982

J Bacteriol

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“…Cell-wall mannan content was originally implicated in flocculation some 30 years ago (Devreux, 1962;Masschelein et al, 1963;Windisch, 1968). Flocculent cell-walls of S. cerevisiae have been shown to contain more mannan (Stewart and Garrison, 1972;Stewart, 1975), as has also been reported in Kluyveromyces bulgaricus (Al-Mahmood et al, 1987) and Pichia pastoris (Mbawala et al, 1990). Nishihara and Toraya (1 987) demonstrated yeast strains lacking flocculation receptors, until chemical treatment exposed receptors in these strains.…”

Section: Introductionmentioning

confidence: 80%

Yeast flocculation: Flocculation onset and receptor availability

Stratford

1993

Yeast

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Flocculent strains of brewing yeast grow and ferment as single cells and flocculate in the stationary phase of growth. The switch from single-celled yeast growth to multi-celled aggregation, flocculation onset, is of critical importance to the brewing industry. Yeast flocculation involves adhesion of surface-lectins on flocculent cells to carbohydrate receptors on neighbouring cell-walls. The presence of carbohydrate receptors, outer-chain mannan side-branches, was monitored throughout growth of flocculent and non-flocculent strains of Saccharomyces cerevisiae, with particular attention to the growth phases where flocculation is normally developed. Receptors were probed by coflocculation with flocculent strains and by aggregation with concanavalin A, a lectin shown to use the same receptors as flocculation. While considerable variation was found in coflocculation and concanavalin A aggregation between strains, little or no change in receptor availability was found throughout the growth of all yeast strains. Yeast cells could easily be coflocculated at any growth stage. It was concluded that receptor availability is not involved in the process of flocculation onset.

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“…The word floc derives from the Latin word floccus, which means a tuft of wool, while cells that are not able to form flocs are known as non-flocculent or powdery cells [37]. S. cerevisiae can be found aggregated in different ways not to be confused with flocculation, such as sexual aggregation [38], co-flocculation-addressed later in this paper [29] ( Figures 6A and 11), biofilm formation [12] (Figure 9), and chain (pseudohyphae) formation, where daughter cells do not separate physically from their mother cells [39] (Figure 12).…”

Section: Cell Wall Characteristicsmentioning

confidence: 99%

Yeast Flocculation—Sedimentation and Flotation

Stewart

2018

Fermentation

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Unlike most fermentation alcohol beverage production processes, brewers recycle their yeast. This is achieved by employing a yeast culture's: flocculation, adhesion, sedimentation, flotation, and cropping characteristics. As a consequence of yeast recycling, the quality of the cropped yeast culture's characteristics is critical. However, the other major function of brewer's yeast is to metabolise wort into ethanol, carbon dioxide, glycerol, and other fermentation products, many of which contribute to beer's overall flavour characteristics. This review will only focus on brewer's yeast flocculation characteristics.

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Some Observations on Co-Flocculation in Saccharomyces cerevisiae

Cited by 14 publications

References 2 publications

Repression and induction of flocculation interactions in Saccharomyces cerevisiae

Repression and induction of flocculation interactions in Saccharomyces cerevisiae

Yeast flocculation: Flocculation onset and receptor availability

Yeast Flocculation—Sedimentation and Flotation

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