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Relationship between cell surface hydrophobicity and pellicle formation was studied in a film strain isolated from sttored apple wine and identified as Hansenula heijerinckii 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 graetly 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 peilicle formation in the film strains was abundant with the increase of the cell surface hydrophobicity. whereas the non-film strains had les hydrophobiciy as compared N-ith the film strains. Ethanol, as a cle 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 hyrophobicity was increased in proportion to cell growth, and us maximun during the stationary phase.
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