Linked Life Data

2114823

Source:http://linkedlifedata.com/resource/pubmed/id/2114823

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
1990-8-13
pubmed:abstractText
Generally, natural isolates of high ethanol producing Saccharomyces cerevisiae obtained by screening are used in alcoholic industries. The methods involved in their isolation and identification are elaborate. Antigenic analysis using antibodies raised against whole Saccharomyces cells indicated species specificity of cell wall surface thermostable antigens. By affinity purification, the specific antibodies could be obtained and used for specific isolation of S. cerevisiae. Antigenic studies using antibodies raised against isolated cell walls of fermentatively grown S. cerevisiae indicated the occurrence of thermolabile antigens common to Saccharomyces species. Higher concentrations of these antigens could be detected in those S. cerevisiae that had the ability for high ethanol production. The concentrations of these cell wall common antigens increased with increasing culture age and ethanol accumulation in culture broths. In younger yeast cells, the concentration could be increased by growing the cells in a medium containing added ethanol. Using dilutions of cross absorbed antibody specific for common antigens and Ouchterlony test, high ethanol producing S. cerevisiae could be identified.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
0003-6072
pubmed:author
pubmed:issnType
Print
pubmed:volume
58
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
57-66
pubmed:dateRevised
2000-12-18
pubmed:meshHeading
pubmed:year
1990
pubmed:articleTitle
The effect of ethanol on cell wall antigens of Saccharomyces cerevisiae and specific isolation of high ethanol producing strains of this yeast, making use of a serological technique.
pubmed:affiliation
Discipline of Microbiology and Sanitation, Central Food Technological Research Institute, Mysore, India.
pubmed:publicationType
Journal Article