SummaryThe known species of yeasts produce at least 180 different polysaccharides having mannose as a major constituent. The type of mannan formed is characteristic of the yeast species, and can be used as an aid in identification and classification. The immunological characteristi-of yeasts depend largely upon the nature of the mannans. Some of the yeast mannans can be produced in relatively high yields, and have been suggested as replacements for plant and bacterial gums as thickeners, dispersing agents, and similar applications. However, more significant uses, based on the finer differences in their chemical structures and the specific reactions they undergo, may result from a closer study of these polymers.
HISTORYMannans, phosphonomannans, and heteropolymers containing mannose and other sugars are components of the cell wall of many yeast species, and sometimes are formed as a capsule or as extracellular polysaccharide in the culture medium.' The mannan of bakers' yeast, known as "yeast gum," has been known since 1894, and was studied in the 1 9 3 0 '~.~ Most early studies were with bakers' yeast mannan, and several possible structures have been proposed with the aid of later evidence.2 It is now evident, however, that the formation of mannose-containing polysaccharides is characteristic of nearly all yeast species.' Serological and chemical studies have demonstrated that there are considerable differences in the structures of these polysaccharides. In 1960 it was discovered that phosphonomannans were formed by yeasts, often in yields which were sufficiently