Characterization of non-flocculent cells isolated from a culture of flocculent Saccharomyces cerevisiae NCYC 1001

During cultivation of a flocculent yeast, Saccharomyces cerevisiae 1001, two cell fractions, flocs and free cells, appeared in the medium. Free cells contained cells with a normal ability to flocculate, less flocculent cells and not-flocculent cells. When the non-flocculent cells and not-flocculent cells. When the non-flocculent cell fraction from the postexponential phase of growth was collected and used as an inoculum, the culture showed synchronous growth. The floc forming ability of the yeast cells from this culture increased gradually with the number of divisions.     

Interaction between flocculent and nonflocculent cells of Saccharomyces cerevisiae.

Interaction between nonflocculent and flocculent cells of Saccharomyces cerevisiae was studied. Adhesion experiments were done using three types of nonflocculent cells and a flocculent one. Two types of nonflocculent cells were obtained from the flocculent strain by changing environmental growth conditions. The integration of nonflocculent cells in the flocs was observed by two different methods: measurement of the sedimentation capacity of mixtures and microscopic observation of stained nonflocculent cells blended with flocculent cells. It was possible to verify that cell-cell interaction corresponds to a true stable binding and not to a simple entrapment inside the floc matrix.     

Enhancement of metabolic rates of yeast flocculent cells through the use of polymeric additives

The influence of several polymeric additives on specific glucose uptake rate of flocs of a S. cerevisiae strain — S. cerevisiae NRRLY 265 was studied. A special continuous membrane microreactor was used to measure glucose uptake on the presence of calcium and of the tested additives — two cationic polymers — bis(polyoxyethylene-bis(amine)) 20,000 and BPA 1,000 and one anionic polymer — Magna Floc LT25.An increase on glucose uptake rate was always observed when comparing with calcium bound flocs. For bis(polyoxyethylene-bis(amine)) 20,000 the increase was only 19% but for BPA 1,000 a value of more than 50% was observed. For Magna Floc LT25 a two fold increase was measured.The determination of floc size and porosity in the presence of the additives indicated that, on the basis of these parameters, it was not possible to explain the observed glucose uptake rates. The floc porosites in additive bound flocs were similar and 10% larger than for calcium bound flocs and glucose uptake rate was larger for the largest flocs — Magna Floc LT25 bound flocs were the largest followed by BPA 1,000, bis(polyoxyethylene-bis(amine)) 20,000 and calcium bound flocs. These values disagree with what should be expected in diffusion controlled processes.The calculation of intercellular floc distance indicated that polymeric additives act on the reduction of diffusional limitations by increasing the available flux area for glucose inside the flocs. By analysing different kinds of packings, it was also observed that the packing arrangement for yeast cells in flocs is close to the cubic packing. The simulation of this arrangement for the obtained floc sizes confirmed that the 10% increase in floc porosity is sufficient to explain the increase in the available flux area.     

Modeling brewers' yeast flocculation

Flocculation of yeast cells occurs during the fermentation of beer. Partway through the fermentation the cells become flocculent and start to form flocs. If the environmental conditions, such as medium composition and fluid velocities in the tank, are optimal, the flocs will grow in size large enough to settle. After settling of the main part of the yeast the green beer is left, containing only a small amount of yeast necessary for rest conversions during the next process step, the lagering. The physical process of flocculation is a dynamic equilibrium of floc formation and floc breakup resulting in a bimodal size distribution containing single cells and flocs. The floc size distribution and the single cell amount were measured under the different conditions that occur during full scale fermentation. Influences on flocculation such as floc strength, specific power input, and total number of yeast cells in suspension were studied. A flocculation model was developed, and the measured data used for validation. Yeast floc formation can be described with the collision theory assuming a constant collision efficiency. The breakup of flocs appears to occur mainly via two mechanisms, the splitting of flocs and the erosion of yeast cells from the floc surface. The splitting rate determines the average floc size and the erosion rate determines the number of single cells. Regarding the size of the flocs with respect to the scale of turbulence, only the viscous subrange needs to be considered. With the model, the floc size distribution and the number of single cells can be predicted at a certain point during the fermentation. For this, the bond strength between the cells, the fractal dimension of the yeast, the specific power input in the tank and the number of yeast cells that are in suspension in the tank have to be known. Copyright 1998 John Wiley & Sons, Inc.     

Essential Roles of Cell Surface Protein and Carbohydrate Components in Flocculation of a Brewer’s Yeast

Co-flocculation between cells of beer yeast IFO 2018, a flocculent strain, and non-flocculent strains was investigated by means of a chemical modification method. Treatment with periodate deprived non-flocculent cells, but not flocculent cells, of the ability to co-flocculate. Treatment with mercaptoethanol or photo-irradiation in the presence of methylene blue deprived flocculent cells, but not non-flocculent cells, of the co-flocculating ability. Mercaptoethanol-treated or photoirradiated flocculent cells (beer yeast IFO 2018) co-flocculated with periodate-treated flocculent cells, but periodate-treated cells subsequently subjected to mercaptoethanol treatment or photoirradiation neither flocculated by themselves nor co-flocculated with other cells. Thus, it is likely that both protein and carbohydrate components of the yeast cell surface play important roles in the mutual recognition and intercellular interaction involved in flocculation. It is strongly suggested that the essential carbohydrate which is widely distributed among Saccharomyces species is the mannan fraction on the cell wall, and that a flocculent yeast strain produces surface protein component(s) which recognize and bind the mannan component of adjacent cells.     

Flocculation in Saccharomyces cerevisiae: a review

The present work reviews and critically discusses the aspects that influence yeast flocculation, namely the chemical characteristics of the medium (pH and the presence of bivalent ions), fermentation conditions (oxygen, sugars, growth temperature and ethanol concentration) and the expression of specific genes such as FLO1, Lg‐FLO1, FLO5, FLO8, FLO9 and FLO10. In addition, the metabolic control of loss and onset of flocculation is reviewed and updated. Flocculation has been traditionally used in brewing production as an easy and off‐cost cell‐broth separation process. The advantages of using flocculent yeast strains in the production of other alcoholic beverages (wine, cachaça and sparkling wine), in the production of renewal fuels (bio‐ethanol), in modern biotechnology (production of heterologous proteins) and in environmental applications (bioremediation of heavy metals) are highlighted. Finally, the possibility of aggregation of yeast cells in flocs, as an example of social behaviour (a communitarian strategy for long‐time survival or a means of protection against negative environmental conditions), is discussed.     

Preparation of high activity whole cell biocatalyst by permeabilization of recombinant flocculent yeast with alcohol

Flocculent yeast Saccharomyces cerevisiae YF234 (MATa ura3–52 trp1Δ2 his ade 2–1 can1–100 sta1 FLO8) cells overexpressing glyoxalase I and having strong flocculation ability were permeabilized with isopropyl alcohol and ethanol under various conditions. The treatment with 40% isopropyl alcohol significantly improves the initial reaction rates of recombinant flocculent yeast cells. Moreover, the reactivity of permeabilized flocculent yeast cells was similar to that of dispersed cells with EDTA. On the other hand, the flocculation ability of yeast cells was not affected by the treatment with alcohol solutions of various concentrations and treatment time length. Therefore, the recombinant flocculent yeast cells permeabilized with alcohol are very effective whole cell biocatalysts.     

Effect of flocculation on performance of arming yeast in direct ethanol fermentation

In the direct ethanol fermentation of raw starch by arming yeast with α-amylase and glucoamylase, it is preferable to use a flocculent yeast because it can be recovered without centrifugation. Three types of arming yeast system, I (nonflocculent), II (mildly flocculent), and III (heavily flocculent), were constructed and their fermentation performances were compared. With an increase in the degree of flocculation, specific ethanol production rate for soluble starch decreased (0.19, 0.17, and 0.12 g g-dry-cell⁻¹ h⁻¹ for systems I, II, and III, respectively), but that for raw starch did not decrease as much as expected (0.06, 0.06, and 0.04 g g-dry-cell⁻¹ h⁻¹ for systems I, II and III, respectively). Microscopic observation revealed that many starch granules were captured in the yeast flocs in system III during the direct ethanol fermentation of raw starch. It was suggested that the capture of starch granules increases apparent substrate concentration for amylolytic enzymes in arming yeast cell flocs; thus, the specific ethanol production rate of system III was kept at a level comparable to those of the other systems.     

Modelling diffusion-reaction phenomena in yeast flocs of Saccharomyces cerevisiae

Limitations in the diffusion of substrates into the flocs will condition cell metabolic behaviour, having obvious consequences on growth and product formation. Polymeric additives have been used aiming the reduction of those limitations. The knowledge of the concentration profiles and metabolic fluxes of glucose and oxygen inside the flocs would bring valuable information about the?conditions under which a fermentation should run. Direct measurement of such profiles is rather difficult but their simulation has been performed and is presented in this work. Calculations were made for different possible sizes of the yeast flocs, considering also the presence or absence of a polymeric additive. Only a small percentage of the cells in the flocs metabolise glucose oxidatively due to severe oxygen limitations. The presence of the polymeric additive increases the ratio of cells operating under respiratory metabolism over those under fermentative metabolism: from 0.4% to 5.7% without additive to 1.2% to 8.5% with additive, depending on the bulk glucose concentration. Also, based on this data, it is possible to justify the yeast floc natural shape.     

Action of Deflocculating Agents on Saccharomyces cerevisiae Class III Brewer''s Yeast

Earlier work with a fluorescent aid indicated that flocculent brewer's yeast may have more surface lipids than nonflocculent types. Organic solvents were checked against flocculent Gilliland yeasts. It was found that those reagents which affect “free” lipids had no dispersive action, and those which remove “bound” fats had a powerful dispersive action against such yeasts. There was no indication that such an action could be correlated with other physical properties of the solvents. The uranyl ion is known for its ability to complex with phospholipids, and it was found to have a powerful dispersive action on Gilliland yeasts. Its effect was compared with that of glucose in its dispersion of yeast flocs, and possible cell “sites” were suggested. This, along with other work, suggests the possibility that lipids are directly or indirectly involved in yeast flocculation.     

Action of Deflocculating Agents on Saccharomyces cerevisiae Class III Brewer's Yeast

Earlier work with a fluorescent aid indicated that flocculent brewer''s yeast may have more surface lipids than nonflocculent types. Organic solvents were checked against flocculent Gilliland yeasts. It was found that those reagents which affect “free” lipids had no dispersive action, and those which remove “bound” fats had a powerful dispersive action against such yeasts. There was no indication that such an action could be correlated with other physical properties of the solvents. The uranyl ion is known for its ability to complex with phospholipids, and it was found to have a powerful dispersive action on Gilliland yeasts. Its effect was compared with that of glucose in its dispersion of yeast flocs, and possible cell “sites” were suggested. This, along with other work, suggests the possibility that lipids are directly or indirectly involved in yeast flocculation.     

The strength of yeast flocs produced by the cationic flocculant chitosan: Effect of suspension medium and of pretreatment with anionic polyelectrolytes

Summary The strength of flocs formed by the chitosan induced flocculation of yeast depends on the nature of the suspending medium. The addition of anionic polymers to the medium prior to flocculation by the cationic polyelectrolyte chitosan can increase the resilience of the flocs.     

Cation-dependent Flocculation in a Flavobacterium Species Predominant in Activated Sludge

The predominant bacterium of activated sludge classified as belonging to the genus Flavobacterium showed good flocculent growth in the presence of both calcium and magnesium ions, although capsular material or gelatinous matrix was not detectable in the flocs. The bacterium accumulated a large amount of poly-β-hydroxybutyrate when grown on glucose, but not on peptone, in spite of good flocculent growth on both substrates. When the flocs formed during growth phase were suspended in deionized water and shaken for a few minutes, they disintegrated perfectly, and a uniformly dispersed cell suspension was obtained. Furthermore, when the dispersed cell suspension thus obtained was added with each of various mineral salts and shaken for a few minutes, the cells flocculated again, the resultant supernatant solution being almost clear. Even if the dispersed cells were killed by heat or treated by trypsin, they did not lose the ability to form flocs when added with mineral salts. Since the electric charge of the cell surface was negative, a possible mechanism of floc formation was suggested as follows: negatively charged surfaces of adjacent cells are bridged by ionic bonds intermediated by cations. The bacterium utilized a relatively wide variety of organic compounds and showed high metabolic activity comparable to that of naturally activated sludge. These properties, along with floc-forming ability, were considered to be factors for making the bacterium predominant in activated sludge.     

Reduction of diffusional limitations in yeast flocs

Summary The influence of two high molecular weight additives—an anionic and a cationic polymer—on the batch fermentation parameters of a flocculatingSaccharomyces yeast strain was studied. The cationic polymer had no important effect on the kinetic performance of the system. On the contrary, the anionic polymer had a very positive effect—a twofold decrease in the time needed to obtain total glucose consumption was observed with a corresponding increase in ethanol productivity.     

Influence of Yeast Flocculation on the Rate of Jerusalem Artichoke Extract Fermentation

Variations in residual sugar composition have been observed during Jerusalem artichoke extract fermentations by using Saccharomyces diastaticus NCYC 625, a flocculating yeast strain. In batch cultures, these differences were due to the inulin polymer size distribution of the extracts: measurements of enzymatic activities on different polymerized substrates have shown that the hydrolysis and fermentation yield decreased when the fructose/glucose ratio of the extract increased. Inulin hydrolysis appeared to be the limiting factor of the fermentation rate. A comparison of continuous and batch cultures with the same extract showed that fermentability differences were related to the structure and size of the yeast flocs. This led to an hydrolysis selectivity of the inulin polymers according to their size: the chemostat culture in which the floc average size was larger gave longer chained residual sugars. Received: 8 November 1999 / Accepted: 24 February 2000     

Construction of a flocculent brewer's yeast strain secreting Aspergillus nigerβ-galactosidase

One way of improving heterologous protein production is to use high cell density systems, one of the most attractive being the flocculating yeast production system. Also, lactose is available in large amounts as a waste product from cheese production processes. The construction of flocculent and non-flocculent brewer's yeast strains secreting β-galactosidase and growing on lactose is presented. A plasmid was constructed coding for an extracellular β-galactosidase of Aspergillus niger and having, as selective marker, the yeast CUP1 gene conferring resistance to copper. This selective marker allows for the transformation of wild-type yeasts. This work represents an important step towards the study of heterologous protein secretion by flocculent cells. Received: 13 January 2000 / Accepted: 23 January 2000     

Purification and partial characterization of a flocculin from brewer's yeast.

Analysis of a shear supernatant from flocculent, "fimbriated" Saccharomyces cerevisiae brewer's yeast cells revealed the presence of a protein involved in flocculation of the yeast cells and therefore designated a flocculin. The molecular mass of the flocculin was estimated to be over 300 kDa, as judged from sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Gel permeation chromatography of the flocculin yielded an aggregate with an apparent molecular weight of > 2,000. The flocculin was found to be protease sensitive, and the sequence of its 16 N-terminal amino acids revealed at least 69% identity with the predicted N terminus of the putative protein encoded by the flocculation gene FLO1. The flocculin was isolated from flocculent S. cerevisiae cells, whereas only a low amount of flocculin, if any, could be isolated from nonflocculent cells. The flocculin was found to stimulate the flocculation ability of flocculent yeast cells without displaying lectinlike activity (that is, the ability to agglutinate yeast cells).     

Formation of cellulose fibrils by gram-negative bacteria and their role in bacterial flocculation

Summary Exocellular fibrils, consisting of true cellulose, were found to be produced by many bacteria. These bacteria have been selected out of a large number of strains isolated from activated sludge on the basis of their flocculent growth habit in liquid medium.The amount of cellulose, present in the bacterial flocs, varied from 1.0 to 4.0%. In addition to strains isolated from activated sludge, like Pseudomonas, Achromobacter, Alcaligenes and Aerobacter, also strains of the genera Rhizobium, Agrobacterium and Azotobacter were found to give flocculent growth due to the formation of cellulose fibrils.Bacterial flocculation in pure cultures of the strains examined was mainly caused by the production of exocellular fibrils. Apparently, the formation of cellulose fibrils seems to be a common property of Gram-negative, floc-forming bacteria, and may not be restricted to Acetobacter xylinum.     

Population dynamics of flocculating yeasts

Abstract: The problem of understanding the recognition and specific interactions in a population of yeast flocculating cells is discussed. The biochemistry, physiology and genetics of flocculation is briefly reviewed. Yeast flocculation requires the expression of a specific protein (lectin) on flocculent cells, and carbohydrate (receptors) on neighbouring cells. Adhesion experiments performed with cells whose flocculation is repressed by growth conditions, indicating that the inhibition of flocculation is due to inhibition or inactivation of 'lectin-like' component. Additionally, using adhesion experiments, it is demonstrated that cells of non-flocculent strain interact by establishing a true bond with flocculent cells rather than by entrapment inside the floc matrix. As phenotypic expression of flocculation, for several strains, is shown to be repressed, modulated or induced by modifying growth conditions, the constitutiveness and inducibility of flocculation are also discussed.     

Flocculation in ale brewing strains of <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis>: re-evaluation of the role of cell surface charge and hydrophobicity

Flocculation is an eco-friendly process of cell separation, which has been traditionally exploited by the brewing industry. Cell surface charge (CSC), cell surface hydrophobicity (CSH) and the presence of active flocculins, during the growth of two (NCYC 1195 and NCYC 1214) ale brewing flocculent strains, belonging to the NewFlo phenotype, were examined. Ale strains, in exponential phase of growth, were not flocculent and did not present active flocculent lectins on the cell surface; in contrast, the same strains, in stationary phase of growth, were highly flocculent (>98%) and presented a hydrophobicity of approximately three to seven times higher than in exponential phase. No relationship between growth phase, flocculation and CSC was observed. For comparative purposes, a constitutively flocculent strain (S646-1B) and its isogenic non-flocculent strain (S646-8D) were also used. The treatment of ale brewing and S646-1B strains with pronase E originated a loss of flocculation and a strong reduction of CSH; S646-1B pronase E-treated cells displayed a similar CSH as the non-treated S646-8D cells. The treatment of the S646-8D strain with protease did not reduce CSH. In conclusion, the increase of CSH observed at the onset of flocculation of ale strains is a consequence of the presence of flocculins on the yeast cell surface and not the cause of yeast flocculation. CSH and CSC play a minor role in the auto-aggregation of the ale strains since the degree of flocculation is defined, primarily, by the presence of active flocculins on the yeast cell wall.