On the Importance of Calcium and Magnesium Ions in Yeast Solution
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概要
- 論文の詳細を見る
Irrespective of the nutritional conditions, the sporulation frequency of wild and industrially used yeast on agar or agarose plates has been fund to very from one experiment to another. An analysis of agar-and agarose-extracts by ion-exchange column chromatography proved that the amount of calcium and/or magnesium ions contained in the agar was a factor in the fluctuation of sporulation frequency. Furthermore, these two cations enhanced the formation of four-spored asci. When calcium or magnesium ions were added to a nutrition-deprived medium solidified with agarose containing no detectable calcium and magnesium ions, wild and industrially used sake yeasts effieicntly sporulated with a frequency of 10-40%. A strictly controlled sporulation conditions suitable for the analysis of meiosis and sporulation of yeast cells was constructed by using calcium and/or magnesium ions and highly purified agarose.
- 社団法人日本生物工学会の論文
- 1994-03-25
著者
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MURATA KOUSAKU
Research Institute for Food Science, Kyoto University
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Kimura A
Kyoto Univ. Kyoto
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Murata K
Laboratory Of Basic And Applied Molecular Biotechnology Division Of Food Science And Biotechnology G
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Kimura A
Hokkaido Univ. Sapporo Jpn
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Murata Kousaku
Research Institute For Food Science Kyoto Univeristy
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Kimura A
Research Institute For Food Science Kyoto University
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KAWADO AKITSUGU
Gekkeikan Institute, Gekkeikan Co. Ltd.,
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SUIZU TETSUYOSHI
Gekkeikan Institute, Gekkeikan Co. Ltd.,
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IMAYASU SATOSHI
Gekkeikan Institute, Gekkeikan Co. Ltd.,
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TSUTSUMI HIROKO
Gekkeikan Institute, Gekkeikan Co., Ltd.,
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Tsutsumi Hiroko
Gekkeikan Research Institute Gekkeikan Sake Co. Ltd.
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Momma Keiko
Laboratory Of Basic And Applied Molecular Biotechnology Graduate School Of Agriculture Kyoto Univers
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Imayasu Satoshi
Research Institute Gekkeikan Sake Co. Ltd.
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松下 一信
山口大 農
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Suizu T
Gekkeikan Sake Co. Ltd. Kyoto Jpn
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