Diauxie in Immobilized Microorganisms
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概要
- 論文の詳細を見る
The diauxie phenomenon in Escherichia coli B entrapped in k-carrageenan was examined in a synthetic medium containing glucose and lactose as carbon source. Unlike in free cells, diauxie in the immobilized cells depended on the cell concentration in the gel beads. At a low cell concentration in the beads, lactose in the medium containing both sugars was not utilized until the glucose was consumed. At a high cell concentration, however, both sugars were utilized at the same time even when glucose remained in the culture medium. This suggests that the glucose concentration in the gel beads was low enough for the induction of lactose assimilation. These results are explained in terms of catabolite repression and the diffusion of the sugars.
- 社団法人日本生物工学会の論文
- 1995-05-25
著者
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ARIGA OSAMU
Department of Fine Material Engineering, Faculty of Texile Science and Technology, Shinshu Universit
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SANO YOSHIKI
Department of Fine Material Engineering, Faculty of Texile Science and Technology, Shinshu Universit
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Ariga Osamu
Department Of Fine Material Engineering Faculty Of Texile Science And Technology Shinshu University
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Ariga Osamu
Department Of Fine Materials Engineering Faculty Of Textile Science And Tehcnology Shinshu Universit
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Sano Yoshiki
Department Of Fine Materials Engineering Faculty Of Textile Science And Thechnology Shinshu Universi
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SAITO MASATOSHI
Department of Obstetrics and Gynecology, Tohoku University Graduate School of Medicine
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Sano Yoshiki
Department Of Fine Material Engineering Faculty Of Texile Science And Technology Shinshu University
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Saito Masatoshi
Department Of Fine Materials Engineering Faculty Of Textile Science And Technology Shinshu Universit
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ARIGA OSAMU
Department of Chemical Engineering, Faculty of Engineering, Nagoya University
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