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image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Canadian Journal of ...arrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
Canadian Journal of Microbiology
Article . 1995 . Peer-reviewed
License: CSP TDM
Data sources: Crossref
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Différences structurales des peptidomannanes pariétaux chez le Kluyvetomyces lactis, entre souches floculante et non floculante

Authors: M. Bellal; S. Benallaoua; L. Elfoul; R. Bonaly;

Différences structurales des peptidomannanes pariétaux chez le Kluyvetomyces lactis, entre souches floculante et non floculante

Abstract

Two strains, flocculating and nonflocculating, of the yeast Kluyveromyces lactis were grown in a Sabouraud's liquid medium containing 0.07 mM Ca. Treatment by ethylenediamine of isolated cell walls yielded three fractions: A, B, and C. Fraction A, soluble in ethylenediamine, contained phosphopeptidomannan-like hydrosoluble polymers; these constituted the external wall of the parietal layer. Phosphopeptidomannans have also been extracted from entire yeast cells autoclaved at 140 °C in a citrate buffer at pH 7.0. The flocculating and nonflocculating states of yeasts showed structural and quantitative variations in phosphopeptidomannans. The walls of the flocculating yeast cells contained higher amounts of peripheral polymers, the molecular masses of which were greater than those of nonflocculating yeast cells. These are the result of a more complex structure, due to the presence of a greater number of ramifications containing three or four mannose units. Analysis of the acetolysis products revealed in fact the release esentially of phosphorylated mannotriose and mannotetraose units by the flocculating yeast phosphopeptidomannans, while polymers of the nonflocculating yeast were characterized by the presence of mannobiose units. When such polymers were submitted to a β-elimination reaction, mannobiose and mannose units were liberated in such a ratio that mannobiose units appeared to be more numerous in flocculating yeast cells. A lectin extracted from the flocculating strain was incubated with erythrocytes activated by phophopeptidomannans derived from flocculating and nonflocculating yeasts and showed clearly that the more agglutinated erythrocytes were those activated by polymers derived from the flocculating yeast. The C fraction, insoluble in ethylenediamine, corresponded to the wall rigid matrix. The study of its chemical composition revealed no significative difference between the flocculating and the nonflocculating strains.Key words: Kluyveromyces lactis, phosphopeptidomannans, flocculation.[Journal translation]not available

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
3
Average
Average
Average
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