Acta Biologica Hungarica

, Volume 52, Issue 2–3, pp 231–239 | Cite as

Ethanol-Induced Cell Aggregation (Flocculation) and its Physiological Background in Schizosaccharomyces pombe Rive 4-2-1

  • Anna MarázEmail author
  • Anna Geleta


Cell aggregation (flocculation) of the yeast Schizosaccharomyces pombe strain RIVE 4-2-1 developed in glucose-containing medium, but only in the presence of ethanol. Cell surface proteins which participated in cell to cell interactions were characterised by the susceptibility of flocculation to different proteolytic enzymes, heat treatment, denaturing and thiol compounds and by the inhibition of flocculation by sugars and derivatives. It was shown that a galactose-specific lectin was involved in this new type of flocculation.


Schizosaccharomyces pombe flocculation ethanol lectin 


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© Akadémiai Kiadó, Budapest 2001

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  1. 1.Department of Microbiology and Biotechnology, Faculty of Food ScienceSzent István UniversityBudapestHungary

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