Summary
Flocculation of Kluyveromyces bulgaricus and Saccharomyces uvarum occurred when these yeasts were grown in a peptone glucose medium enriched with calcium ions. K. bulgaricus and S. uvarum flocculated at the beginning and at the end, respectively, of the exponential growth phase. After growth, both yeasts were washed with an EDTA solution, flocculated again in an acetate buffer, and optimum flocculation was obtained at pH 4.5 in the presence of 3.75 mM Ca++. K. bulgaricus flocculation was irreversibly suppressed by incubation at 80° C for 6 min. S. uvarum needed an incubation at 100° C for 20 min to be irreversibly deflocculated. For both yeasts, flocculation stability depended on the presence of sugars. Mannose, mannose 6P and oligosaccharides bearing a mannose in a terminal non-reducing position reversed flocculation of S. uvarum, while galactose, galactose 6P and oligosaccharides bearing a galactose in a terminal nonreducing position reversed flocculation of K. bulgaricus. It is suggested that sugars specifically reverse flocculation because cell-to-cell aggregation of these yeasts is a lectin-carbohydrate-linked mechanism; not any sugar is capable of deflocculating any yeast, but the mechanism is specific.
Similar content being viewed by others
References
Amri MA, Bonaly R, Duteurtre B, Moll M (1979) Growth and flocculation of two Saccharomyces uvarum strains. Eur J Appl Microbiol Biotechnol 7:227–234
Amri MA, Bonaly R, Duteurtre B, Moll M (1981) Caractérisation des constituants pariétaux impliqués dans la floculation de levures Saccharomyces uvarum. Biochimie 63:575–585
Amri MA, Bonaly R, Duteurtre B, Moll M (1982) Yeast flocculation, influence of nutritional factors on cell wall composition. J Gen Microbiol 128:2001–2009
Bonaly R, Lematre J (1983) Aspect de la floculation de Saccharomyces avarum. Microbiol Aliments Nutr 1:59–66
Crook EM, Johnston IR (1962) The qualitative analysis of the cell walls of selected species of fungi. Biochem J 83:325–331
Eddy AA, Phill MA (1955) Flocculation characteristics in yeast. II. Sugars as dispersing agents. J Inst Brew 61:313–317
Fujino S, Yoshida T (1976) Premature flocculation of yeast induced by some wort constituents. Rep Res Lab Kirin Brew Co Ltd 19:45–53
Helm E, Nohr B, Thorne RSW (1953) The measurement of yeast flocculence and its significance in brewing. Wallerstein Lab Commun 16:315–326
Lyons TP, Hough JS (1971) Further evidence for the crossbridging hypothesis for flocculation of brewer's yeast. J Inst Brew 77:300–305
Miki BLA, Poon NH, James AP, Seligy VL (1982) Possible mechanism for flocculation interactions governed by gene Flol in Saccharomyces cereciviae. J Bacteriol 150:878–889
Mill PJ (1964) The nature of the interaction between flocculent cells in the flocculation of S. cerevisiae. J Gen Microbiol 35:61–68
Phaff HJ (1971) Structure and biosynthesis of the yeast cell envelope. In: Rose AH, Harrison JS (eds) The yeasts, vol 2. Academic Press, New York and London, pp 135–210
Stewart GG, Russell I (1981) Yeast flocculation. Brew Sci 2:61–92
Stewart GG, Russell I, Garrison IF (1975) Some considerations of the flocculation characteristics of ale and lager yeast strains. J Inst Brew 81:248–257
Taylor NW, Orton WL (1973) Effect of alkaline-earth metal salts on flocculence in Saccharomyces cerevisiae. J Inst Brew 84:294–297
Taylor NW, Orton WL (1978) Aromatic compounds and sugars in flocculation of Saccharomyces cerevisiae. J Inst Brew 84:113–114
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Hussain, T., Salhi, O., Lematre, J. et al. Comparative studies of flocculation and deflocculation of Saccharomyces uvarum and Kluyveromyces bulgaricus . Appl Microbiol Biotechnol 23, 269–273 (1986). https://doi.org/10.1007/BF00261927
Received:
Revised:
Issue Date:
DOI: https://doi.org/10.1007/BF00261927