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  • 1
    Electronic Resource
    Electronic Resource
    Selective separation of microorganisms by lectins: Yeast and concanavalin A as a model system (1992)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 40 (1992), S. 835-843 
    Details
    ISSN: 0006-3592
    Keywords: yeast ; aggregation ; separation ; lectin ; concanavalin A ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Specific aggregation and separation of microorganisms was investigated using yeasts and concanavalin A as a model system. Cells of Saccharomyces cerevisiae were specifically aggregated and so separated from those of Schizosaccharomyces pombe. Optimum aggregation with over 99% of cells aggregated was achieved by adjustment to pH value and applied agitation. Dimeric lectin structure caused a far higher degree of aggregation than did tetrameric. Degree of aggregation was also strongly influenced by the ratio of lectin/cell concentrations, optimum aggregation occurring in the middle range of ratios. A high ratio of lectin to cells inhibited aggregation, occupation of most of the available receptors preventing intercellular bonding by divalent lectins. Detachment and reuse of concanavalin A was demonstrated using switching from moderate to low pH value. Potential uses for species-specific-separation of microorganisms are discussed. © 1992 John Wiley & Sons, Inc.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260400711
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Yeast flocculation: Lectin synthesis and activation (1993)
    New York, NY [u.a.] : Wiley-Blackwell
    Yeast 9 (1993), S. 371-378 
    Details
    ISSN: 0749-503X
    Keywords: Yeast ; flocculation ; onset ; lectin ; cycloheximide ; heat activation ; Life and Medical Sciences ; Genetics
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology
    Notes: Yeast flocculation involves binding of surface lectins to carbohydrate receptors on neighbouring cell walls. Brewing strains of Saccharomyces cerevisiae normally become flocculent in the stationary phase of growth. This paper presents evidence that lectins are synthesized in exponential phase, inserted into the cell wall, and activated later at the time of flocculation onset.Cycloheximide failed to prevent flocculation unless it was added in early growth; with later additions progressively larger degrees of flocculation occurred. Flocculation onset was delayed by cycloheximide but was otherwise cycloheximide insensitive. Preflocculent cells could be artificially activated to full flocculation by heat. Artificial activation of samples from growing yeast cultures confirmed the progressive synthesis of lectins throughout exponential growth. Pronase E treatment of whole cells prior to heating prevented any activation of flocculation.It was concluded that lectins were synthesized continuously from an early stage of growth and rapidly inserted into the cell wall (accessible by pronase E), where they remained inactive for up to 14 h, before being activated at flocculation onset by an as-yet unknown mechanism. It was found that lectin synthesis and activation occurred in all brewing strains tested.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/yea.320090407
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Yeast flocculation: Flo1 and NewFlo phenotypes and receptor structure (1991)
    New York, NY [u.a.] : Wiley-Blackwell
    Yeast 7 (1991), S. 559-574 
    Details
    ISSN: 0749-503X
    Keywords: Flocculation ; yeast ; lectin ; receptor structure ; Flo1 ; phenotype ; NewFlo phenotype ; Life and Medical Sciences ; Genetics
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology
    Notes: Flocculation characteristics of 42 flocculet strains of Saccharomyces cerevisiae were examined. Two entirely distinct ‘lectin-like’ mechanisms of flocculation were distinguished by sugar, salt, and low pH inhibitions, protease sensitivity, and selective expression of flocculation. One group, termed Flo1 phenotype, was inhibited by mannopyranoses and contained all strains bearing known genes affecting flocculation. The other group, termed NewFlo phenotype, contained the majority of brewery ale strains and was inhibited by manno- and glucopyranoses. Detailed sugar-inhibition work revealed the probable receptor identity of both Flo1 and NewFlo flocculation, as being non-reducing termini of α-(1-3)-linked mannan side branches, two or three mannopyranose residues in length.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/yea.320070604
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    Paper (German National Licenses)
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