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Related Concept Videos

Yeast Signaling01:28

Yeast Signaling

Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...

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Efficient Sporulation of Saccharomyces cerevisiae in a 96 Multiwell Format
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Decrease in cell surface galactose residues of Schizosaccharomyces pombe enhances its coflocculation with Pediococcus

X Peng1, J Sun, C Michiels

  • 1Department of Food and Microbial Technology, KULeuven, B-3001 Heverlee, Belgium.

Applied and Environmental Microbiology
|July 27, 2001
PubMed
Summary
This summary is machine-generated.

Pediococcus damnosus bacteria coflocculate with yeast, impacting beer flavor. Mannose on yeast cell walls acts as a binding site for bacteria, but galactose can block this interaction in wild-type strains.

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Area of Science:

  • Microbiology
  • Yeast genetics
  • Fermentation science

Background:

  • Pediococcus damnosus bacteria can coflocculate with Saccharomyces cerevisiae yeast, potentially causing undesirable beer acidification.
  • Schizosaccharomyces pombe yeast exhibits galactose-rich cell walls, influencing its interaction with P. damnosus.
  • Understanding yeast-bacteria interactions is crucial for controlling fermentation processes and flavor profiles in certain beer styles.

Purpose of the Study:

  • To investigate the role of cell wall composition, specifically mannose and galactose residues, in the coflocculation of Pediococcus damnosus with Schizosaccharomyces pombe.
  • To compare the coflocculation rates between wild-type S. pombe and its glycosylation mutants with P. damnosus.
  • To identify the specific molecular interactions mediating yeast-bacteria coflocculation.

Main Methods:

  • Compared coflocculation rates of wild-type S. pombe (high mannose:galactose ratio) with glycosylation mutants (low/no galactose).
  • Assessed the effect of exogenous mannose and galactose on coflocculation.
  • Utilized specific lectins (concanavalin A, NPA lectin) and bacterial mannan to probe molecular interactions.
  • Investigated the role of bacterial surface proteins using protease treatment.

Main Results:

  • Schizosaccharomyces pombe glycosylation mutants (low/no galactose) showed significantly higher coflocculation with Pediococcus damnosus (30-45%) compared to wild-type (5%).
  • Coflocculation of mutants was inhibited by exogenous mannose, suggesting mannose residues are key binding sites.
  • Protease treatment of P. damnosus abolished coflocculation, indicating a bacterial lectin is involved.
  • Mannan from a mutant yeast strain and specific lectins also inhibited coflocculation, confirming mannose-specific interactions.

Conclusions:

  • Mannose residues on Schizosaccharomyces pombe cell surfaces act as receptors for a Pediococcus damnosus lectin.
  • Galactose residues in wild-type S. pombe shield these mannose receptors, reducing bacterial coflocculation.
  • These findings shed light on the microbial interactions influencing flavor development in beers produced with mixed cultures, such as Belgian acid types.