The flocculation of wine yeasts: biochemical and morphological characteristics in Kloeckera apiculata.
The floc-forming ability of flocculent strains of Kloeckera apiculata, isolated from musts, was tested for susceptibility to proteinase and sugar treatments. Three different flocculation phenotypes were discriminated by protease digestion, whereas the inhibition of flocculation by sugars distinguished two definite patterns: one mechanism of flocculation involved a galactose-specific protein and the other a broad-specificity lectin. SEM and TEM observation of the cell surface of two different Kloeckera strains revealed fine fibrils and a diffuse structure at the point of contact in one strain, and thick masses of mucus on the cell wall of the other strain.
Suzzi
G
G
Dipartimento di Biologia, Difesa e Biotecnologie Agroforestali, Univeristà della Basilicata, Potenza, Italy.
Romano
P
P
Westall
F
F
Vannini
L
L
D002241:Carbohydrates / Q000494:pharmacology; D002448:Cell Adhesion / Q000502:physiology*; D005427:Flocculation; D005656:Fungal Proteins; D037102:Lectins; D003904:Mitosporic Fungi / Q000187:drug effects / Q000502:physiology* / Q000648:ultrastructure; D010641:Phenotype; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000187:drug effects / Q000502:physiology* / Q000648:ultrastructure
D002241:Carbohydrates; D005656:Fungal Proteins; D037102:Lectins