Killer Factorの清酒酵母の細胞への吸着

概要

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The binding of the killer factor to yeast cells was investigated in order to control action as all of the sake yeasts are sensitive to killer strains. The killer factor binds more to sake yeast cells than to cells of killer and killer-resistant mutants of sake yeasts. Binding was confirmed at pH 3〜8,but not at pH 10〜11. We observed that the killer factor was removed from killer or sensitive cells which had preadsorbed the killer factor by adjusting the cell suspension to pH 9〜11 at 3℃ for 20 min. Sake yeast cells treated with the killer factor could be rescued by washing the cells with a dilute alkaline solution (pH 11) at 3℃ for 5 min. Log-phase sake yeast cells treated with the killer factor were most sensitive in a fresh koji extract medium under conditions similar to the sake brewing process (temperature 15〜20℃; pH 4 to 5). Spheroplasts of killer-resistant mutant no. 701X-2 were sensitive to the killer factor, whereas whole cells of the mutant were resistant.
社団法人日本生物工学会の論文
1975-07-25