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Forces in yeast flocculation

In the baker's yeast Saccharomyces cerevisiae, cell-cell adhesion (“flocculation”) is conferred by a family of lectin-like proteins known as the flocculin (Flo) proteins. Knowledge of the adhesive and mechanical properties of flocculins is important for understanding the mechanisms of yeast adh...

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Vydáno v:Nanoscale
Hlavní autoři: El-Kirat-Chatel, Sofiane, Beaussart, Audrey, Vincent, Stéphane P., Flos, Marta Abellán, Hols, Pascal, Lipke, Peter N., Dufrêne, Yves F.
Médium: Artigo
Jazyk:Inglês
Vydáno: 2015
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4304900/
https://ncbi.nlm.nih.gov/pubmed/25515338
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1039/c4nr06315e
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