Essential Roles of Cell Surface Protein and Carbohydrate Components in Flocculation of a Brewers Yeast

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Co-flocculation between cells of beer yeast IFO 2018, a flocculent strain, and non-flocculent strains was investigated by means of a chemical modification method. Treatment with periodate deprived non-flocculent cells, but not flocculent cells, of the ability to co-flocculate. Treatment with mercaptoethanol or photo-irradiation in the presence of methylene blue deprived flocculent cells, but not non-flocculent cells, of the co-flocculating ability. Mercaptoethanol-treated or photoirradiated flocculent cells (beer yeast IFO 2018) co-flocculated with periodate-treated flocculent cells, but periodate-treated cells subsequently subjected to mercaptoethanol treatment or photoirradiation neither flocculated by themselves nor co-flocculated with other cells. Thus, it is likely that both protein and carbohydrate components of the yeast cell surface play important roles in the mutual recognition and intercellular interaction involved in flocculation. It is strongly suggested that the essential carbohydrate which is widely distributed among Saccharomyces species is the mannan fraction on the cell wall, and that a flocculent yeast strain produces surface protein component(s) which recognize and bind the mannan component of adjacent cells.
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