Studies on frost hardiness of Chlorella ellipsoidea I.Development of frost hardiness of Chlorella ellipsoidea in synchronous culture
スポンサーリンク
概要
- 論文の詳細を見る
Cells of Chlolrella ellipsoidea Gerneck (IAM C-27) were synchronously grown under a 28-hr light-14-hr dark regime at 25℃. The algal cells at different stages during the cell cycle were hardened at 3℃ for 48 hr. The survival rate of hardened cells was maximum (70%) at the L_2 stage (ripening phase) in the life cycle. The average cell volume of L_2 cells increased during hardening, but the process of nuclear division scarcely advanced. The hardiness of L_2 cells increased with prolongation of hardening time up to 48 hr. Their viability decreased upon increasing the rate of cooling and lowering the final freezing temperature. But the hardened cells, which had been prefrozen stepwise, showed a survival rate above 50% even at -196℃ when thawed rapidly in a bath at 25℃. Although L_2 cells were somewhat hardened in the dark, illumination was the more effective when used with bubbling gas. Under illumination, bubbling of 1% CO_2-air increased the hardiness more than CO_2-free air, but in the dark, this relation was reversed. The hardiness was lowest with nitrogen gas bubbling under both conditions.
- 日本植物生理学会の論文
著者
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HATANO Shoji
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Hatano Shoji
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
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WATANABE Tadao
Department of Machine Intelligence and Systems Engineering, Graduate School of Engineering, Tohoku U
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Hatano Shoji
Laboratory Of Food Hygienic Chemistry Faculty Of Agriculture Kyushu University
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Hatano Shoji
Department Of Food Science And Technology Faculty Of Agriculture 46-09 Kyushu University
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Watanabe Tadao
Laboratory Of Food Hygienic Chemistry Faculty Of Agriculture Kyushu University
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Sadakane Haruo
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
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Sadakane Haruo
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Tutumi Masakazu
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
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Sadakane Haruo
Laboratory Of Food Hygienic Chemistry Faculty Of Agriculture Kyushu University
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Sadakane Haruo
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Tutumi Masakazu
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Watanabe Tadao
Department Of Anatomy Kawasaki Medical College:naka Works Hitachi Ltd.
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