期刊
JOURNAL OF THE INSTITUTE OF BREWING
卷 106, 期 1, 页码 7-10出版社
INST BREWING
DOI: 10.1002/j.2050-0416.2000.tb00034.x
关键词
yeast; Saccharomyces cerevisiae; flocculation; co-flocculation; chemical modification; intercellular interaction
Co-flocculation between cells of S. cerevisiae NCYC 234 and NCYC 1109, both of which were non-flocculent when cultivated in MM medium for 20 h, was investigated by chemical modification. Ca2+ promoted co-flocculation. Protein-denaturants and several carbohydrates caused reversible inhibition of the co-flocculation in the presence of Cn(2+). The effect of treatment with proteolytic enzymes and chemical modification of cell surface protein and carbohydrate components suggest strongly that co-flocculation between cells of NCYC 234 and cells of NCYC 1109 results from interaction between surface protein component of cells of NCYC 1109 and surface carbohydrate component of cells of NCYC 234.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据