Relationship between Hydrophobicity and Pellicle Formation in a Film Strain of Hansenula beijerinckii FY-5 Isolated from Apple Wine

사과주(酒) 산막효묘(産膜酵母) Hansenula beijerinckii FY-5 의 소수성(疏水性)과 산막성(産膜性)과의 관련성(關聯性)

  • Song, Hyung-Ik (Department of Food Science and Technology, Kyungpook National University) ;
  • Chung, Ki-Taek (Department of Food Science and Technology, Kyungpook National University)
  • 송형익 (경북대학교 식품가공학과) ;
  • 정기택 (경북대학교 식품가공학과)
  • Published : 1985.06.01


Relationship between cell surface hydrophobicity and pellicle formation was studied in a film strain isolated from stored apple wine and identified as Hansenula beijerinckii FY-5. In the media containing non-ionic surface-active agents the pellicle formation of strain FY-5 was efficiently repressed, whereas growth of the yeast was possible, and also cell surface hydrophobicity was greatly decreased by the addition of these agents. These results indicate that a pellicle formation factor, which keeps yeast cells floating on the medium surface, is necessary for the pellicle formation, and surely this factor is the hydrophobicity of the cell surface. The pellicle formation in the film strains was abundant with the increase of the cell surface hydrophobicity, whereas the non-film strains had less hydrophobicity as compared with the film strains. Ethanol, as a sole carbon source, efficiently increased hydrophobicity more than glucose, and the hydrophobicity was lowered with the rise of pH. In the experiments of time course, the hydrophobicity was increased in proportion to cell growth, and was maximum during the stationary phase.