TY - CHAP
T1 - Yeast flocculin
T2 - Methods for quantitative analysis of flocculation in yeast cells
AU - Maekawa, Hiromi
AU - Takegawa, Kaoru
PY - 2020
Y1 - 2020
N2 - Flocculation, the clump forming property of yeast, has long been appreciated in breweries and utilized as an off-cost method to enable the reuse of yeast cells. Members of the flocculin protein family were identified as the adherent proteins on the cell surface responsible for flocculation, and their properties have been investigated. Crystal structures of the adhesion domain of flocculins revealed their unique mode of ligand binding where a calcium ion is located in the middle of the interface between flocculin and the interacting sugar. Here we describe the most commonly used flocculation assay. The method is simple and easy, yet it is the most direct and reliable assay to evaluate the flocculation cellular phenotype.
AB - Flocculation, the clump forming property of yeast, has long been appreciated in breweries and utilized as an off-cost method to enable the reuse of yeast cells. Members of the flocculin protein family were identified as the adherent proteins on the cell surface responsible for flocculation, and their properties have been investigated. Crystal structures of the adhesion domain of flocculins revealed their unique mode of ligand binding where a calcium ion is located in the middle of the interface between flocculin and the interacting sugar. Here we describe the most commonly used flocculation assay. The method is simple and easy, yet it is the most direct and reliable assay to evaluate the flocculation cellular phenotype.
UR - http://www.scopus.com/inward/record.url?scp=85083755185&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85083755185&partnerID=8YFLogxK
U2 - 10.1007/978-1-0716-0430-4_42
DO - 10.1007/978-1-0716-0430-4_42
M3 - Chapter
C2 - 32306350
AN - SCOPUS:85083755185
T3 - Methods in Molecular Biology
SP - 437
EP - 444
BT - Methods in Molecular Biology
PB - Humana Press Inc.
ER -