FLOCCULATION DISPERSION IN KLUYVEROMYCES-LACTIS

Yeast flocculation is a complex phenomenon. The present work concerns the effect of different factors on the focculation dispersion of Kluyv eromyces lactis. This study employs mother and hybrid strains, the lat ter being obtained by mating a flocculent and a non-flocculent mother strain. The optimum pH of flocculation was around 4.5, Flocculation di spersion depends upon the nature of carbohydrate present, galactose be ing the most effective. Pretense action depends upon both strains and enzymes. Data analysis of the influence of temperature shows identical values for activation energies of the flocculation dispersion reactio ns. These results lead to a biochemical flocculation mechanism which i nvolves the binding of a surface lectin to carbohydrate receptors.