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Inverse Flocculation Patterns in Saccharomyces cerevisiae UOFS Y‐2330
Author(s) -
Strauss C.J.,
Kock J.L.F.,
Wyk P.W.J.,
Viljoen B.C.,
Botes P.J.,
Hulse G.,
Nigam S.
Publication year - 2003
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.2050-0416.2003.tb00587.x
Subject(s) - flocculation , yeast , saccharomyces cerevisiae , strain (injury) , stationary phase , chemistry , chemical engineering , inverse , biophysics , food science , chromatography , biochemistry , biology , organic chemistry , mathematics , geometry , anatomy , engineering
An interesting yeast strain was uncovered which showed an inverse flocculation pattern when cultivated in chemically defined and complex media. When inoculated in a defined medium with glucose as a sole carbon source, this strain immediately flocculated strongly and lost this ability before stationary phase was reached. In a complex malt medium containing glucose, this yeast strongly flocculated throughout the exponential and stationary growth phases. This inverse pattern may be ascribed to a switch in sensitivity of the yeast to flocculate in the presence of glucose as well as pH level, which may, in turn, influence the availability of calcium ions. In both media, matured cells produced protuberances or “wrinkles” upon flocculation as observed by electron and immunofluorescence microscopy. These protuberances may be involved in cell adhesion during the flocculation process.