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Mannoproteins from flocculating and non‐flocculating Saccharomyces cerevisiae yeasts
Author(s) -
Saulnier Luc,
Mercereau Thierry,
Vezinhet Françoise
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740540214
Subject(s) - polysaccharide , mannose , flocculation , yeast , saccharomyces cerevisiae , cell wall , strain (injury) , biochemistry , chemistry , biology , microbiology and biotechnology , organic chemistry , anatomy
Exocellular and cell‐wall mannoproteins of two Saccharomyces cerevisiae strains, one flocculating and the other not, have been compared. Mannoproteins (mannose 78, glucose 2, protein 20%) are the major components of yeast exocellular polysaccharides, and their amounts and structure are similar whether the strains are flocculating or not. Cell‐wall mannoproteins have structural features in common with exocellular mannoproteins; however, differences in molecular weight and composition (mannose 63, glucose 1, protein 36%) were observed. The wall of the flocculating strain seemed to be richer in polysaccharides than the wall of the non‐flocculating strain, but the mannoprotein structure was similar. The flocculating character does not involve modification of solubilised polysaccharides, which suggests that the introduction of flocculating yeast in champagne vinification could be considered without change in sensory properties due to polysaccharides.