Abstract
Publisher Summary This chapter describes the present state of knowledge on the structure and metabolism of the related glucan components of yeast cell walls. Many of the earlier structural studies involved commercial samples of pressed baker's yeast and, although these enabled the main structural features to be identified, they were of limited value from a metabolic point of view. With recent improvements in polysaccharide fractionation and in the methods of structural analysis, it is now possible to use smaller samples of yeast from laboratory-scale cultures as the experimental material, and hence, to relate the changes in cell–wall structure with cell growth. The structural analysis of glucan preparations isolated from various species of yeast is also described, where all of the constituent monosaccharide residues are assumed to have the D-configuration. The chapter discusses the synthesis of glucan from nucleoside diphosphate sugar compounds by a variety of yeast enzyme preparations, and lastly it also deals with the physiological control of the glucan content of yeast cell walls during various conditions of growth.
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