Abstract
After culture in a synthetic and in a wine medium, the autolysis of Saccharomyces cerevisiae and Saccharomyces bayanus produced typical cell wall alterations depending on the yeast growth conditions. After growth in a wine medium, cell wall thickness did not change in either of the two yeasts even when there is an important loss of amino acids and glucans. This loss of wall material and especially of glucan involved a slackening of wall structures. The thickness of cell wall of yeast grown in a synthetic medium decreased by 50% after autolysis. This change was the consequence of a loss of amino acids and sugars which more specifically were constituents of the peripheral layer of the wall.
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