Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Gérald Géhin"'
Publikováno v:
FEMS Microbiology Letters. 203:229-233
Yeast flocculation appears to be dependent on several culture conditions such as nitrogen or carbon sources. In 0.2% glucose medium Kluyveromyces bulgaricus flocculation intensity is weak (10% at maximum) by comparison with flocculation in 2% glucose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d299b8e4694bb0c9a0175eb69aad225e
https://doi.org/10.1111/j.1574-6968.2001.tb10846.x
https://doi.org/10.1111/j.1574-6968.2001.tb10846.x
Publikováno v:
Antonie van Leeuwenhoek. 80:225-236
Flocculation of yeasts is a cell–cell aggregation phenomenon which is driven by interactions between cell wall lectins and cell wall heteropolysaccharides. In Sabouraud medium, Kluyveromyces bulgaricus was highly flocculent. Incubation of flocculen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dd3078d6e368acc71d4495aba80e2b2
https://doi.org/10.1023/a:1013014709607
https://doi.org/10.1023/a:1013014709607
Publikováno v:
FEMS Microbiology Letters. 184:41-46
Co-flocculation is the aggregation of yeasts belonging to different genera or species. Kluyveromyces bulgaricus and Kluyveromyces lactis 5c are self-flocculent, but they can also co-flocculate with the non-flocculent yeast Schizosaccharomyces pombe 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd0196268189d72f2e80791a2c37e198
https://doi.org/10.1111/j.1574-6968.2000.tb08987.x
https://doi.org/10.1111/j.1574-6968.2000.tb08987.x
Publikováno v:
Process Biochemistry. 35:759-764
Corynebacterium glutamicum is used for the industrial production of glutamate (Glu). Efflux of Glu is induced by addition of surfactants to the medium. These surfactants are known to modify the bacterial envelope structure. The significance of the wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c511351784ebdd26d538511e0d26f9c
https://doi.org/10.1016/s0032-9592(99)00136-3
https://doi.org/10.1016/s0032-9592(99)00136-3