Resistance of Yeast and Bacterial Spores to High Voltage Electric Pulses
スポンサーリンク
概要
- 論文の詳細を見る
Spores of a yeast, Saccharomyces cerevisiae, and a bacterium, Bacillus subtilis, were exposed to high voltage electric pulses. The viabilities of spores and vegetative cells of the yeast were significantly decreased after the electric pulse treatment, and some of the spores and almost all of the cells were stained red with an agent, phloxing B. On the other hand, (endo) spores of the bacterium were highly resistant to the electric pulses and little decrease in viability was observed, although the viability of vegetative cells was sharply lowered. The results revealed marked structural and/or biochemical differences between eukaryotic and prokaryotic spores.
- 社団法人日本生物工学会の論文
- 1993-02-25
著者
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Kimura A
Kyoto Univ. Kyoto
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KATO Jyoji
Department of Surgery II, Nagoya City University Medical School
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YAMASHITA TETSUO
Division of Food & Beverage Research, Otsuka Chemical Co. Ltd.,
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YONEMOTO YOSHIMASA
Division of Food & Beverage Research, Otsuka Chemical Co. Ltd.,
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Yamashita Tetsuo
Food & Beverage Division Otsuka Chemical Co.
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Yamashita Tesuo
The Third Department Of Internal Medicine Hamamatsu University School Of Medicine
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Kimura A
Research Institute For Food Science Kyoto University
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Ooshima Hiroshi
Department Of Applied Chemistry And Bioengineering Graduate School Of Engineering Osaka City Univers
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Ooshima Hiroshi
Department Of Applied And Bioapplied Chemistry Graduate School Of Engineering Osaka City University
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Ooshima Hiroshi
Department Of Bioapplied Chemistry
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Muraji M
Osaka City Univ.
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MURAJI MASAFUMI
Department of Electrical Engineering
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TATEBE WATARU
Department of Electrical Engineering
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KIMURA AKIRA
Osaka City University, Research Institute for Food Science, Kyoto University
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MURATA KOUSAKU
Osaka City University, Research Institute for Food Science, Kyoto University
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Kato Jyoji
Department Of Bioapplied Chemistry
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Yamashita T
Hiroshima Univ. Hiroshima Jpn
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Yonemoto Yoshimasa
Food & Beverage Division Otsuka Chemical Co.
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松下 一信
山口大 農
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Kato Jyoji
Department of Applied Chemistry and Bioengineering, Graduate School of Engineering, Osaka City University
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