STUDIES ON AGGREGATION OF YEAST CAUSED BY LACTOBACILLI .4. FORCE RESPONSIBLE FOR AGGREGATION

被引：26

作者：

MOMOSE, H

IWANO, K

TONOIKE, R

机构：

[1] Research Institute of Brewing, Tax Administration Agency, Takinogawa, Kita-Ku, Tokyo

来源：

JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY | 1969年 / 15卷 / 01期

关键词：

D O I：

10.2323/jgam.15.19

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Aggregation of yeast by lactobacilli was studied by a method of boundary moving electrophoresis. The isoelectric point of saké yeast and lactobacillus B-83 was at pH between 3.5 and 4, while that of wine, alcohol, brewer's, and baker's yeasts and lactobacillus B-74 was below pH 2. The aggregation was observed in the combination of the microorganisms which had different isoelectric points and in the pH range in which the signs of the cell surface charge of yeast and lactobacilli are contrary. From these results it was supposed that aggregation of yeast by lactobacilli would be due to the electrostatic force between yeast and bacterial cell surfaces. © 1969, Applied Microbiology, Molecular and Cellular Biosciences Research Foundation. All rights reserved.

引用

页码：19 / +

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