Study on the Agglutination of crude proteins from 11 Species of Mollusca to the Microbial Cells

11 species of Fujian common Mollusca were selected to abstract crude proteins and to detect their agglutinating activity with seven kinds of single-cell microbe including Bacteria、Saccharomyces carlsbergensis、mold spores. agglutinin-selected rate was 82% and S.carlsbergensis was more sensitive to agglutination than other cells. The agglutinins have a high stability to haet and all five agglutinins can tolerate for 15 min in 75℃, but they showed a higher sensitivity to acid conditions. No agglutination was observed when pH was under6.5. Agglutination with S. carlsbergensis can be inhibited by EDTA 0. 02mol·L-1 as well as D-glucose、D-fructose、D-mannose and D-galactose. Among nine kinds of saccharides,the agglutination-inhibiting ability of D-sorbitol has the highest particularity, because D-sorbitol can only inhibite the agglutinating activity of 150mg · L-1 Haliotis diversicolor Reeve.