Flocculation phenomenon of a mutant flocculent Saccharomyces cerevisiae strain: Effects of metal ions, sugars, temperature, pH, protein-denaturants and enzyme treatments

Kedong Ma, Minato Wakisaka, Kenji Sakai, Yoshihito Shirai

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

The flocculation mechanism of a stable mutant flocculent yeast strain Saccharomyces cerevisiae KRM-1 was quantitatively investigated for potential industrial interest. It was found that the mutant flocculent strain was NewFlo phenotype by means of sugar inhibition test. The flocculation was completely inhibited by treatment with proteinase K, protein-denaturants and carbohydrate modifier. The absence of calcium ions significantly inhibited the flocculation, indicating that Ca2+ was specifically required for flocculation. The flocculation was stable when temperature below 70° C and pH was in the range of 3.0 - 6.0. The flocculation onset of the mutant flocculent strain was in the early stationary growth phase, which coincided with glucose depletion in the batch fermentation for the production of ethanol from kitchen refuse medium. The results are expected to help develop better strategies for the control of mutant flocculent yeast for future large-scale industrial ethanol fermentation.

Original languageEnglish
Pages (from-to)1037-1045
Number of pages9
JournalAfrican Journal of Biotechnology
Volume9
Issue number7
DOIs
Publication statusPublished - Feb 15 2010

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Genetics
  • Agronomy and Crop Science

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