Summary: The effects of elevated temperature and of digestion with a variety of proteinases on the floc-forming ability of flocculent strains of both genetically defined and laboratory and genetically undefined brewing strains, have been determined. This has permitted classification of the flocculent phenotypes of these strains according to criteria other than quantitative grading of flocculence. The flocculent phenotypes conferred by both the and the gene were irreversibly lost upon treatment with pronase, proteinase K, trypsin or 2-mercaptoethanol treatments. However, the floc-forming ability of cells of the strain ABXL-1D was destroyed by chymotrypsin digestion and was stable to incubation at 70°C, whereas the floc-forming ability of cells of the strain ABXR-11A was resistant to the action of chymotrypsin and was heat labile. Tetrad analysis of a cross of these and strains indicated that the chymotrypsin and heat sensitivity phenotypes were -gene determined. It appears that expression of the and FLO5 genes leads to the production of different and characteristic cell-wall proteins underlying their respective flocculent phenotypes.


Article metrics loading...

Loading full text...

Full text loading...


Most cited this month Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error