Revised Nomenclature of Genes That Control Yeast Flocculation

Russell, Inge; Stewart, Graham G.; Reader, H. P.; Johnston, John R.; Martín, Pilar Alonso

doi:10.1002/j.2050-0416.1980.tb03968.x

Cited by 65 publications

(31 citation statements)

References 3 publications

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“…The yeast culture used throughout this study was a haploid strain of Saccharomyces cerevisiae (Labatt Culture Collection #1209) MATs, FLOI, POF, MAL (Russell et al, 1980). The culture was maintained on yeast extract glucose agar at 4~ and sub-cultured every three months.…”

Section: Strainmentioning

confidence: 99%

Temperature-sensitive flocculation during growth ofSaccharomyces cerevisiae

Williams¹,

Ernandes

Stewart³

1992

Biotechnol Tech

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Section: Strainmentioning

confidence: 99%

Temperature-sensitive flocculation during growth ofSaccharomyces cerevisiae

Williams¹,

Ernandes

Stewart³

1992

Biotechnol Tech

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“…The dominant FLO1 gene was identified and localised at the very end of the right arm of chromosome I (Russell et al 1980;Teunissen et al 1993b). Flo1p is a cell wall protein responsible for flocculation of Flo1-expressing cells and its presence is directly related to the degree of flocculation (Bidard et al 1995;Bony et al 1997Bony et al , 1998.…”

mentioning

confidence: 99%

Flocculation protein structure and cell–cell adhesion mechanism in Saccharomyces cerevisiae

Goossens

Willaert

2010

Biotechnol Lett

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Cell-cell adhesion occurs in a broad spectrum of biological processes, of which yeast flocculation is an area of interest for evolutionary scientists to brewers and winemakers. The flocculation mechanism is based on a lectin-carbohydrate interaction but is not yet fully understood, although the first model dates back to the 1950s. This review will update the current understanding of the complex mechanism behind yeast flocculation. Moreover, modern technologies to measure the forces involved in single carbohydrate-lectin interactions, are discussed. The Flo1 protein has been extensively described as the protein responsible for strong flocculation. Recently, more research has been directed to the detailed analysis of this flocculin. Due to the advances in the field of bioinformatics, more information about Flo1p could be obtained via structurally or functionally related proteins. Here, we review the current knowledge of the Flo1 protein, with a strong emphasis towards its structure.

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“…The FLO family includes 12 genes, 5 of which have been recognized as dominant zymolectin-encoding (structural) genes (FLO1, FLO5, FLO9, FLO10 and FLO11) [9]. FLO1 is a dominant gene situated at the right arm of the chromosome 1 [78], whilst FLO5 and FLO9 are highly homologous to FLO1 [48,51]. FLO8, originally reported as a structural gene, is currently identified as a transcriptional activator of FLO1 and FLO11 [32,73,78], whilst FLO2 and FLO4 are allelic (copies) to FLO1, flo3 is semi-dominant, and flo6 and flo7 are respectively recessive to FLO1 [73].…”

Section: Yeast Flocculationmentioning

confidence: 99%

Malt-induced premature yeast flocculation: current perspectives

Panteloglou

Smart

Cook

2012

Journal of Industrial Microbiology and Biotechnology

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Premature yeast flocculation (PYF) is a sporadic problem for the malting and brewing industries which can have significant financial and logistical implications. The condition is characterised by abnormally heavy (and sometimes early) flocculation of yeast during brewery fermentations. The resulting low suspended yeast cell counts towards the end of the fermentation can result in flavour defects and incomplete attenuation (fermentation of sugars to alcohol). Despite several decades of research into the phenomenon, its precise nature and mechanisms have not been fully elucidated. In part this is because the term PYF has become a 'catch-all' syndrome which can have multiple origins. Furthermore, there are complex interactions in the malting and brewing processes which together mean that the PYF status of a malt sample is hard to predict at a generic level. Whether or not PYF is observed depends not only on barley quality, but on process factors in the maltings and to a substantial extent on the brewing yeast strain concerned. This article highlights the significance of PYF, and reviews current knowledge relating to the origins of this complex phenomenon.

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Revised Nomenclature of Genes That Control Yeast Flocculation

Abstract: It is proposed that the flocculation genes in Saccharomyces spp. hitherto referred to as FLO 1, FLO 2, and FLO 4 are ailelic and that they be consolidated into a single gene locus, to be known henceforth as FLO 1.

Cited by 65 publications

References 3 publications

Temperature-sensitive flocculation during growth ofSaccharomyces cerevisiae

Temperature-sensitive flocculation during growth ofSaccharomyces cerevisiae

Flocculation protein structure and cell–cell adhesion mechanism in Saccharomyces cerevisiae

Malt-induced premature yeast flocculation: current perspectives

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