Improvement of Preservation Method for Ammonia-Oxidizing Bacteria by Freeze-Drying(Soil Biology)
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概要
- 論文の詳細を見る
Long-term preservation of ammonia-oxidizing bacteria had been achieved until now by using the silica gel-freezing method. Recently, the freeze-drying method for the preservation of microorganisms has been widely used, and has been applied to the preservation of ammonia-oxidizing bacteria. The 10% skim milk-1% pyruvate or glutamate ratio was optimum as a dispersion-medium, and the preservation temperature of the freeze-dried cells was effective at -80℃. This method of preservation was found to be considerably more effective than the silica gel-freezing method.
- 社団法人日本土壌肥料学会の論文
著者
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Tanaka Tomohiro
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Tanaka Tomohiro
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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SATOH Kazuo
Department of Electronic Engineering, Faculty of Engineering, Osaka University
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Satoh Kazuo
Graduate School Of Bioresource Science Nihon University
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TAKAHASHI Reiji
Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon Universi
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TOKUYAMA Tatsuaki
Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon Universi
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Takahashi Reiji
College Of Bioresource Sciences Nihon University
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Takahashi Reiji
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Tokuyama Tatsuaki
College Of Bioresource Sciences Nihon University
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Tokuyama Tatsuaki
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Tokuyama T
College Of Bioresource Sciences Nihon University
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Tanaka Tomohiro
College Of Bioresource Sciences Nihon University
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Oguro Yuuichi
Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon Universi
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Oguro Yuuichi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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