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Related Experiment Videos

Yeast flocculation: Flo1 and NewFlo phenotypes and receptor structure.

M Stratford1, S Assinder

  • 1AFRC Institute of Food Research, Norwich Laboratory, U.K.

Yeast (Chichester, England)
|August 1, 1991
PubMed
Summary

Researchers identified two distinct flocculation mechanisms in Saccharomyces cerevisiae strains. These mechanisms, Flo1 and NewFlo phenotypes, involve specific sugar interactions and provide insights into yeast cell aggregation.

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Area of Science:

  • Microbiology
  • Biochemistry
  • Yeast Genetics

Background:

  • Flocculation, the clumping of yeast cells, is crucial for brewing processes.
  • Understanding the molecular mechanisms of yeast flocculation is essential for optimizing fermentation.
  • Saccharomyces cerevisiae exhibits diverse flocculation behaviors influenced by genetic and environmental factors.

Purpose of the Study:

  • To characterize the flocculation mechanisms of 42 Saccharomyces cerevisiae strains.
  • To differentiate between distinct lectin-like flocculation pathways.
  • To identify the specific molecular interactions mediating yeast cell aggregation.

Main Methods:

  • Analysis of flocculation characteristics under varying conditions (sugar, salt, pH).
  • Assessment of protease sensitivity to determine protein involvement.

Related Experiment Videos

  • Selective expression assays to distinguish flocculation phenotypes.
  • Detailed sugar-inhibition studies to probe receptor identity.

    • Main Results:

    • Two distinct flocculation mechanisms, Flo1 and NewFlo phenotypes, were identified.
    • The Flo1 phenotype was inhibited by mannopyranoses and associated with known flocculation genes.
    • The NewFlo phenotype, prevalent in ale strains, was inhibited by manno- and glucopyranoses.
    • Both mechanisms involve interactions with non-reducing termini of alpha-(1-3)-linked mannan side chains.

    Conclusions:

    • Saccharomyces cerevisiae employs at least two distinct lectin-like flocculation mechanisms.
    • The Flo1 and NewFlo phenotypes are differentiated by their specific sugar sensitivities and receptor interactions.
    • These findings elucidate the molecular basis of yeast flocculation, impacting brewing and biotechnology.