A novel oxylipin-associated 'ghosting' phenomenon in yeast flocculation.
Research on the distribution of oxylipins (3-hydroxy fatty acids) in flocculant strains of the yeast Saccharomyces cerevisiae led to the uncovering of a novel 'ghosting' phenomenon observed during assumed lectin-mediated aggregation. We found that intracellular oxylipin-containing osmiophilic layers migrate through yeast cell walls in a 'ghostlike' fashion without visually affecting the cell wall structure or the layers. This migration resulted in the binding of these layers to cell walls of adjacent cells. Consequently, 'ghosting' seems a prerequisite for flocculation to occur. However, 'ghosting' alone may not be sufficient to ensure flocculation.
Kock
J L
JL
Department of Microbiology and Biochemistry, University of the Orange Free State, Bloemfontein, South Africa. Kockjlf@micro.nw.uovs.ac.za
Venter
P
P
Smith
D P
DP
Van Wyk
P W
PW
Botes
P J
PJ
Coetzee
D J
DJ
Pohl
C H
CH
Botha
A
A
Riedel
K H
KH
Nigam
S
S
D002473:Cell Wall / Q000648:ultrastructure*; D005227:Fatty Acids / Q000302:isolation & purification*; D005427:Flocculation; D006880:Hydroxy Acids / Q000302:isolation & purification*; D012441:Saccharomyces cerevisiae / Q000737:chemistry* / Q000648:ultrastructure
D005227:Fatty Acids; D006880:Hydroxy Acids