The Release of Extracellular Enzymes from Yeast by “Osmotic Shock”
✍ Scribed by Jaime Schwencke; Gilda Farís; Margarita Rojas
- Book ID
- 115112755
- Publisher
- John Wiley and Sons
- Year
- 1971
- Tongue
- English
- Weight
- 717 KB
- Volume
- 21
- Category
- Article
- ISSN
- 1432-1327
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
A yeast system based on a S. cerevisiae mutant strain deficient in cell integrity, was used to achieve the rclcasc of yeast expressed virus-like particles (vI.Ps) by simple osmotic shock. Yeast cells, grown in the prcscnce of IM sorbitol, lysed and rcleac;ed the intracellular content upon being tran
## Abstract The rates of release of 7 enzymes from bakers' yeast have been measured. The disruption process did not cause loss of activity of these enzymes. The various operating pressures, temperatures, and initial yeast concentrations used did not affect the rates of enzyme release relative to pr