抄録
Aggregation of yeast by lactobacilli was studied by a method of boundary moving electrophoresis.
The isoelectric point of saké yeast and lactobacillus B-83 was at pH between 3.5 and 4, while that of wine, alcohol, brewer's, and baker's yeasts and lactobacillus B-74 was below pH 2.
The aggregation was observed in the combination of the microorganisms which had different isoelectric points and in the pH range in which the signs of the cell surface charge of yeast and lactobacilli are contrary.
From these results it was supposed that aggregation of yeast by lactobacilli would be due to the electrostatic force between yeast and bacterial cell surfaces.
