Killer toxin for sake yeast: properties and effects of adenosine 5'-diphosphate and calcium ion on killing action.
The killer character of strain isolated from the main mash of sake brewing which produces a killer substance for sake yeast was transmitted to hybrids of the strain and a standard strain of Saccharomyces cerevisiae through a cytoplasmic determinant. The character was eliminated at 41 degrees C by in...
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| Veröffentlicht in: | J Bacteriol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology (ASM)
1977
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| Schlagworte: | |
| Online-Zugang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC234993/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/14107/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.129.2.640-650.1977 |
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