By Graham G. Stewart
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Additional resources for Advances in Biotechnology. Proceedings of the Fifth International Yeast Symposium Held in London, Canada, July 20–25, 1980
Respiration measurements were made in the Warburg respirometer, on cells grown for 48 hours in a glucose-starch-yeast extract-peptone medium, washed, and starved for 24 hours in yeast-nitrogen base (Difco). 25%, and passed through the flow cell of an LKB microcalorimeter. Dissections were done with a Singer micromanipulator by the method of Johnston and Mortimer (1959). RESULTS S. diaAta£icu& is a sporulating diploid, which carries a lethal gene, and which is heterozygous for homothallism, so that two viable spores are normally obtained per ascus, none, onejor both of which may be self-diploidizing and hence will sporulate.
Reid and Frank, 1966). This polysaccharide does not penetrate the yeast cells, nor is it adsorbed on their surfaces. Consequently, when added to a sample of yeast cells, inulin can be diluted only with the extracellular water fraction of the yeast cake. 0 g yeast in a centrifuge tube. The suspension was mixed carefully and allowed to stand at least 1 h to be sure of a complete diffusion of the inulin (Phelps, 19&5; Esposito and Csaky, 197*0. After centrifugation and filtering the supernatant through a G-5 sinter, 1 ml of the filtrate, as such or after suitable dilution, was mixed with 10 ml Insta-Gel scintillation liquid and the radioactivity was measured in a scintillation counter.
Westport. , and Ε. Stolpe (I96U). Studies of baker's yeast. I. The carbohydrates of yeast and their changes during storage. Aboensis, 2UB: 3, 1-28. Société Industrielle Lesaffre (1979). New active dried baker's yeasts, a process for preparing such yeasts, and yeast strains which can be used for this purpose. British Patent No. 1539211. , and S. Pfäffli (i960). Brew. (London), 67» 2^9-25^. S. Harrison (1956). Studies on yeast metabolism. 7. Yeast carbohydrate fractions. J. 63, 23-33. 9. THE DEVELOPMENT OF SPECIALISED YEAST STRAINS FOR USE IN SCOTCH MALT WHISKY FERMENTATIONS D.