dc.creatorBromberg, R
dc.creatorYokoya, F
dc.date1995-Sep
dc.date2015-11-27T12:18:42Z
dc.date2015-11-27T12:18:42Z
dc.date.accessioned2018-03-29T00:51:43Z
dc.date.available2018-03-29T00:51:43Z
dc.identifierWorld Journal Of Microbiology & Biotechnology. v. 11, n. 5, p. 508-11, 1995-Sep.
dc.identifier0959-3993
dc.identifier10.1007/BF00286363
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/24414903
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/193896
dc.identifier24414903
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1294129
dc.descriptionThe effect of treatment of Lactobacillus fermentum with several protein- and carbohydrate-modifying reagents on the bacterium's ability to flocculate Saccharomyces cerevisiae was investigated. The proteinaceous nature of the cell-surface components of L. fermentum which are responsible for floc formation was confirmed by inactivation of floc formation following photo-irradiation, with Methylene Blue or Rose Bengal as sensitizer, or acylation with acetic anhydride, maleic anhydride or acetylimidazole, and by the reaction of the components with nitrous acid, I2 and performic acid.The phenolic hydroxyl group of tyrosine and the indole group of tryptophan appear essential for flocculation. Proteinaceous components of the yeast cell surface and carbohydrate components on the bacterial cell surface were not required for flocculation but carbohydrate residues on the yeast surface were essential.
dc.description11
dc.description508-11
dc.languageeng
dc.relationWorld Journal Of Microbiology & Biotechnology
dc.relationWorld J. Microbiol. Biotechnol.
dc.rightsfechado
dc.rights
dc.sourcePubMed
dc.titleChemical Modifications Of The Cell-surface Components Of Lactobacillus Fermentum Ftpt 1405 And Their Effect On The Flocculation Of Saccharomyces Cerevisiae.
dc.typeArtículos de revistas


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