Saccharomycodes ludwigiiの単胞子培養株について : (第2報) Sd. lugwigii と Hansenula wingeiにおける凝集性の類似

概要

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The agglutinative properties of Saccharomycodes ludwigii were compared with those of Hansenula wingei.The effects of NaCl, the temperature and the boiling, which possibly, removes inhibitors, on the agglutination of Sd. ludwigii were similar to those previously reported on H. wingei : The agglutinability was storongly activated by adding a one percent NaCl to a cell suspension of distilled water and it reached a maximum at 40℃.When wasged cells were heated at 100℃. for 5min. they agglutinated even in distilled water, and then they dispersed if these heated cells were washed again in distilled water. However, the agglutinability of these washed/heated/washed cells could be restored by adding NaCl.
社団法人日本生物工学会の論文
1969-11-25