Oxylipin Associated Co-Flocculation in Yeasts
C.J. Strauss1, P.W.J. van Wyk2, E.J. Lodolo3, P.J. Botes1, C.H. Pohl1, S. Nigam4 and J.L.F. Kock1,5
1 UNESCO MIRCEN: Industrial Biotechnology, Department of Mi-crobial, Biochemical and Food Biotechnology, University of the Free State, P.O. Box 339, Bloemfontein, South Africa.
2 Center for Confocal and Electron Microscopy, University of theFree State, P.O. Box 339, Bloemfontein, South Africa.
3 SABMiller plc, 65 Park Lane, P.O. Box 782178, Sandton, 2146,South Africa.
4 Eicosanoid and Lipid Research Division, and Centre for Experi-mental Gynecology and Breast Research, University Medical Cen-ter Benjamin Franklin, Free University Berlin D-12200, Berlin, Germany.
5 Corresponding author. E-mail: kockjl.sci@mail.uovs.ac.za
J. Inst. Brew. 112(1), 66–71, 2006 | VIEW ARTICLE
ABSTRACT
According to the lectin-theory, the yeast Schizosaccharomyces pombe lacks the specific receptors ( α-mannans) necessary to facilitate co-flocculation with Saccharomyces cerevisiae species. In this study we demonstrate oxylipin associated co-flocculation between Sacch. cerevisiae and S. pombe strains using differen-tial cell staining, immunofluoresence and ultrastructural studies. Using a 3-hydroxy (OH) oxylipin specific antibody coupled to a fluorescing compound, 3-OH oxylipins were found to be present on the cell surfaces of Sacch. cerevisiae and S. pombe. The pres-ence of 3-OH oxylipins was confirmed using gas chromatog-raphy–mass spectrometry. Strikingly, when acetylsalicylic acid (aspirin), a 3-OH oxylipins inhibitor, was added to Sacch. cere-visiae which was then mixed with S. pombe strains grown in complex media, co-flocculation was significantly inhibited. We conclude that aspirin-sensitive 3-OH 8:0 is probably involved in co-flocculation.
Key words:
Co-flocculation; immunofluorescence microscopy; Saccharomyces cerevisiae; Schizosaccharomyces pombe; 3-hy-droxy oxylipin.
Publication no. G-2006-0410-431 ©2006 The Institute & Guild of Brewing