ビール酵母細胞表面の凝集関与物質

概要

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A simple flocculence test was developed that measures flocculation-dispersion and detects the participating factor separately in brewers yeast. Proteolytic enzyme treatment resulted in a loss of flocculence. Trypsinized cells became non-flocculent, and the centrifuge supernatant of treated cells [yeast cell surface substance solution (YCSSs)] agglutinated intact cells. The turbidity of YCSSs increased under flocculation inducing condition (a decrease in pH or calcium addition) and decreased under deflocculation inducing condition (an increase in pH or sugar addition). Yeast cells transferred to the benzene layer when the suspension was shaken with benzene, and YCSSs emulsified in benzene. These results suggest that YCSS retained the same flocculation-deflocculation function as on the yeast cell surface. YCSS was composed of 46% mannose and 32% protein.
社団法人日本農芸化学会の論文