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

Abstract

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.

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Correspondence to Anna Maráz.

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Dedicated to Professor Lajos Ferenczy on the occasion of his 70th birthday.

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Maráz, A., Geleta, A. Ethanol-Induced Cell Aggregation (Flocculation) and its Physiological Background in Schizosaccharomyces pombe Rive 4-2-1. BIOLOGIA FUTURA 52, 231–239 (2001). https://doi.org/10.1556/ABiol.52.2001.2-3.7

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Keywords

  • Schizosaccharomyces pombe
  • flocculation
  • ethanol
  • lectin