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Bromberg R, Yokoya F. Chemical modifications of the cell-surface components of Lactobacillus fermentum FTPT 1405 and their effect on the flocculation of Saccharomyces cerevisiae. World J Microbiol Biotechnol. 1995;11(5):508-11doi: 10.1007/BF00286363.
Bromberg, R., & Yokoya, F. (1995). Chemical modifications of the cell-surface components of Lactobacillus fermentum FTPT 1405 and their effect on the flocculation of Saccharomyces cerevisiae. World journal of microbiology & biotechnology, 11(5), 508-11. https://doi.org/10.1007/BF00286363
Bromberg, R, and Yokoya, F. "Chemical modifications of the cell-surface components of Lactobacillus fermentum FTPT 1405 and their effect on the flocculation of Saccharomyces cerevisiae." World journal of microbiology & biotechnology vol. 11,5 (1995): 508-11. doi: https://doi.org/10.1007/BF00286363
Bromberg R, Yokoya F. Chemical modifications of the cell-surface components of Lactobacillus fermentum FTPT 1405 and their effect on the flocculation of Saccharomyces cerevisiae. World J Microbiol Biotechnol. 1995 Sep;11(5):508-11. doi: 10.1007/BF00286363. PMID: 24414903.
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World J Microbiol Biotechnol. 1995 Sep;11(5):508-11. doi: 10.1007/BF00286363.

Chemical modifications of the cell-surface components of Lactobacillus fermentum FTPT 1405 and their effect on the flocculation of Saccharomyces cerevisiae.

World journal of microbiology & biotechnology

R Bromberg, F Yokoya

Affiliations

  1. Departamento de Ciências de Alimentos, Faculdade de Engenharia de Ajimentos, Universidade Estadual de Campinas, UNICAMP, CEP 13081-907, C.P. 6121, Campinas, SP, Brazil.

PMID: 24414903 DOI: 10.1007/BF00286363

Abstract

The effect of treatment of Lactobacillus fermentum with several protein- and carbohydrate-modifying reagents on the bacterium's ability to flocculate Saccharomyces cerevisiae was investigated. The proteinaceous nature of the cell-surface components of L. fermentum which are responsible for floc formation was confirmed by inactivation of floc formation following photo-irradiation, with Methylene Blue or Rose Bengal as sensitizer, or acylation with acetic anhydride, maleic anhydride or acetylimidazole, and by the reaction of the components with nitrous acid, I2 and performic acid.The phenolic hydroxyl group of tyrosine and the indole group of tryptophan appear essential for flocculation. Proteinaceous components of the yeast cell surface and carbohydrate components on the bacterial cell surface were not required for flocculation but carbohydrate residues on the yeast surface were essential.

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