3-OH oxylipins in Saccharomyces cerevisiae

摘要

It has been established that cell binding factors in yeast that contribute to flocculation in brewing occur owing to three phenomena: zymolectin binding, hydrophobic interactions and, to a lesser degree, surface charge neutralization (1). Changes in cell surface hydrophobic interactions, in particular, have been known to be involved in flocculation for some time and in fact our laboratory has previously determined that two strains of brewing yeast cells reach maximum flocculation potential with a concurrent increase in cell wall hydrophobicity (1,2). Furthermore, during an investigation of oxylipin distribution in brewing yeasts, it was shown that a particular hydrophobic carboxylic acid, 3-hydroxy oxylipin (3-OH oxylipin), was localized to the cell wall at flocculation onset (3). Thus, the level of 3-OH oxylipins showed strong potential as a putative predictor of flocculation.