LYCETTE R M, HEDRICK L R
Appl Microbiol. 1962 Sep;10(5):428-30. doi: 10.1128/am.10.5.428-430.1962.
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.
早期使用荧光助剂的研究表明，絮凝型酿酒酵母的表面脂质可能比非絮凝型酵母更多。针对絮凝型吉利兰酵母检测了有机溶剂。结果发现，那些影响“游离”脂质的试剂没有分散作用，而那些去除“结合”脂肪的试剂对这类酵母有很强的分散作用。没有迹象表明这种作用与溶剂的其他物理性质有关。铀酰离子以其与磷脂络合的能力而闻名，并且发现它对吉利兰酵母有很强的分散作用。将其在酵母絮凝物分散方面的效果与葡萄糖的效果进行了比较，并提出了可能的细胞“位点”。这与其他研究一起表明，脂质可能直接或间接参与酵母絮凝。
