The flocculation of wine yeasts: biochemical and morphological characteristics in Zygosaccharomyces--flocculation in Zygosaccharomyces.
The floc-forming ability of flocculent strains of Zygosaccharomyces bailii and Z. fermentati, isolated from musts, was tested for susceptibility to proteinase and sugar treatments. Z. fermentati was found highly resistant to the proteolytic enzymes tested, whereas Z. baili was only trypsin-resistant. The inhibition of flocculation by sugars distinguished two types: in Z. fermentati flocculation was completely inhibited by mannose, in Z. bailli by various sugars. By SEM observation, the cell surface of Zygosaccharomyces revealed the presence of a column structure, resulting from fusion of vesicles present on the cell surface.
Suzzi
G
G
Dipartimento di Protezione e Valorizzazione Agroalimentare, Università di Bologna, Italy.
Romano
P
P
Benevelli
M
M
D002448:Cell Adhesion; D010450:Endopeptidases; D005427:Flocculation; D006601:Hexoses; D007218:Industrial Microbiology; D008320:Maltose; D008855:Microscopy, Electron, Scanning; D010641:Phenotype; D004718:Saccharomycetales / Q000502:physiology* / Q000648:ultrastructure; D013499:Surface Properties; D014920:Wine
D006601:Hexoses; D008320:Maltose; D010450:Endopeptidases