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STUDIES ON FLOCCULATION OF SACCAROMYCES DIASTATICUS , ESPECIALLY IRREVERSIBLE DEFLOCCULATION BY FE (III) *
Author(s) -
Nishihara Hiroshi,
Fujita Tetsuya,
Yokoi Naomi,
Takao Masaomi
Publication year - 1994
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1994.tb00842.x
Subject(s) - flocculation , mannan , chemistry , saccharomyces cerevisiae , saccharomyces , cell wall , enzyme , biochemistry , chemical engineering , chromatography , yeast , biophysics , polysaccharide , biology , organic chemistry , engineering
Flocculation of Saccharomyces diastaticus was investigated. Although four strains tested formed flocs in the growing culture, they became dispersed in deionized water after washing with deionized water. Ca 2+ was the most effective in promoting floc‐formation not only in water but also in physiological saline. In contrast with reversible inhibition by Sr 2+ and Ba 2+ , Fe 3+ destroyed floc‐forming ability irreversibly. Findings that treatment with proteolytic enzymes and chemical modification of cell surface protein and carbohydrate components‐caused irreversible deflocculation and that D‐mannose strongly inhibited flocculation suggest that cell surface protein and mannan components play essential roles in the flocculation of Saccharomyces diastaticus as well as in Saccharomyces cerevisiae . Fe 3+ seems to bind firmly to the essential protein and cause significant deflocculation.