Yeast flocculin: Methods for quantitative analysis of flocculation in yeast cells

研究成果: Chapter in Book/Report/Conference proceedingChapter

1 被引用数 (Scopus)

抄録

Flocculation, the clump forming property of yeast, has long been appreciated in breweries and utilized as an off-cost method to enable the reuse of yeast cells. Members of the flocculin protein family were identified as the adherent proteins on the cell surface responsible for flocculation, and their properties have been investigated. Crystal structures of the adhesion domain of flocculins revealed their unique mode of ligand binding where a calcium ion is located in the middle of the interface between flocculin and the interacting sugar. Here we describe the most commonly used flocculation assay. The method is simple and easy, yet it is the most direct and reliable assay to evaluate the flocculation cellular phenotype.

本文言語英語
ホスト出版物のタイトルMethods in Molecular Biology
出版社Humana Press Inc.
ページ437-444
ページ数8
DOI
出版ステータス出版済み - 2020

出版物シリーズ

名前Methods in Molecular Biology
2132
ISSN(印刷版)1064-3745
ISSN(電子版)1940-6029

All Science Journal Classification (ASJC) codes

  • 分子生物学
  • 遺伝学

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