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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

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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.

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