On the Mechanism of Brewer's Yeast Flocculation

Abstract

Brewer's yeast appears to flocculate or disperse reversibly in response to the environmental conditions. The yeast and its solubilized cell surface substance show flocculation-dispersion changes according to pH, sugar concentration and flocculation inducing substances. Top fermentative yeasts do not show such a response to the surrounding conditions. Cell surfaces of bottom fermentative yeasts increase in hydrophobicity during a shift from fermentation starting conditions (dispersion of yeast) (high sugar concentration, pH 5.5) to ending conditions (flocculation) (no sugar, pH 4.2), but this hydrophobicity increase was not seen in the case of top fermentative yeast cells. The contributions of hydrophobic interaction and ionic bonds to flocculence of the yeast were discussed. © 1984, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.