清酒酵母の泡なし変異株細胞と親株細胞の気泡親和性に及ぼす各種処理の影響

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A sake yeast, Kyokai No. 7,adheres to air bubbles, while the non-foaming mutant BU 9-5 does not. Changes in flotability, an index of this affinity for air bubbles, were examined using cells treated enzymically, chemically, or physically to determine what cell wall materials caused this affinity and wath differences in cell surface structure exist between the parent and mutant strains. Treatment with cetyltrimethylammonium bromide, a cationic surfactant, raised the flotability of the mutant to that of the parent, and, adsorption of concanavalin A at a saturation level on the cell wasll reduced the flotability of the parent to that of mutant. This indicated that hydrophobic residues adhering to the mutant cell surface were responsible for the high flotability, and tht masking of the parent cell surface with a hydrophilic protein resulted in reduction of he flotability.Treatment with a lipase or a phospholipase and a lipid extraction with ethanolether mixture (1 : 1) did not affect the flotability of either strain, but protease treatment lowered the flotability of the parent to that of the mutant. An α-mannanase reaction, alkali treatment with over 0.1 N NaOH, and heat treatment over 80℃ afforded a high flotability to the mutant. These results led to the conclusion that hydrophobic proteineous materials present in the parent cell surface give the parent an affinity for air bubbles, and that such hydrophobic materials are masked by mannan on the mutant cell surface causing the loss of affinity. Models showing differences in cell surface structures between the parent and mutant strains have been proposed based on the above conclusion and the results obtained previously.
1974-11-25

清酒酵母の泡なし変異株細胞と親株細胞の気泡親和性に及ぼす各種処理の影響

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