酵母細胞外層多糖類に関する研究-1-清酒酵母の外層多糖類の分離とその構成糖について

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In the saké mash fermantation, the height of frothy-head and the attenuation vary with the kind of yeast strains. On the basis of electron microscopic observations, we had assumed that the structure of the outer-surface layer of yeast cell wall was responsible for such phenomena. In this paper we described isolation, purification and characterization of an outer-surface substance from saké-yeast cells, Saccharomyces cerevisiae Kyokai No. 7, a high foam forming strain. Isolation of an outer-surface substance from yeast was carried out as follows. The saké-yeast cells were suspended in 25% methanol-2.25% KCI solution and agitated for 30 min with vibrator in order to detach the substance from the cells without destruction. After removing the cells, the crude substance was precipitated by adding methanol to a concentration of 75%. It was collected, deproteinized repeatedly by Savag method and dried. The results of thin-layer, paper and gas chromatography led to the conclusion that the purified outer-surface substance was a mannan composed of only mannose. We referred to this mannan as exo-mannan of yeast cell wall in order to be distinguished from cell wall mannan.
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