Characteristics of Yeast Cell Flocculation by Lactobacillus fermentum

概要

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The effects of different metal ions, carbohydrates, heat and enzymatic treatments on the flocculation of yeast cells caused by a flocculant type of Lactobacillus fermentum were investigated. Calcium ion was required at pH 3.0,4.5 and 6.2 for complete flocculation. Some flocculation was detected at pH 4.5 even if no calcium was added to the system. Manganese and magnesium ions were capable of partly replacing calcium at pH 6.2. Mannose had an inhibitory effect on flocculation, while other sugars had no effect. Protease is capable of inhibiting the flocculating ability of bacterial cells. Heat treatment of bacterial cells also destroyed the flocculating ability and the effectiveness of this treatment was pH dependent. No effect of protease or heat treatment on yeast cells was found. The results suggest that a cell wall component of L. fermentum, mannan residues of yeast cells and divalent ions were involved in this phenomenon.
公益社団法人日本生物工学会の論文
1993-02-25