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首页> 外文期刊>Journal of the Institute of Brewing >Inverse Flocculation Patterns in Saccharomyces cerevisiae UOFS Y-2330
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Inverse Flocculation Patterns in Saccharomyces cerevisiae UOFS Y-2330

机译：酿酒酵母UOFS Y-2330的反絮凝模式

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摘要

An interesting yeast strain was uncovered which showed an inverse flocculation pattern when cultivated in chemically defined and complex media. When inoculated in a defined medium with glucose as a sole carbon source, this strain immediately flocculated strongly and lost this ability before stationary phase was reached. In a complex malt medium containing glucose, this yeast strongly flocculated throughout the exponential and stationary growth phases. This inverse pattern may be ascribed to a switch in sensitivity of the yeast to flocculate in the presence of glucose as well as pH level, which may, in turn, influence the availability of calcium ions. In both media, matured cells produced protuberances or "wrinkles" upon flocculation as observed by electron and immunofluorescence microscopy. These protuberances may be involved in cell adhesion during the flocculation process.
机译：发现了一种有趣的酵母菌株，该菌株在化学成分复杂的培养基中培养时呈反絮凝模式。当在限定的培养基中接种葡萄糖作为唯一碳源时，该菌株立即强烈絮凝，并在达到固定相之前丧失了这种能力。在含有葡萄糖的复杂麦芽培养基中，该酵母在整个指数生长期均处于强烈絮凝状态。这种相反的模式可能归因于在葡萄糖存在下酵母的絮凝敏感性以及pH值的变化，这反过来又可能影响钙离子的利用。在两种培养基中，如通过电子和免疫荧光显微镜观察，在絮凝时，成熟的细胞产生突起或“皱纹”。这些突起可能在絮凝过程中参与细胞粘附。

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