{"title":"黄足虫子囊孢子的热活化","authors":"D. Splittstoesser, M. Wilkison, W. Harrison","doi":"10.4315/0022-2747-35.7.399","DOIUrl":null,"url":null,"abstract":"Activation of Byssochlamys fulva ascospores was influenced by temperature and the suspending medium. At 60 C maximal activation occurred in hydrochloric and nitric acid solutions. Both the concentration of hydrogen ions and the type of anion were critical; little activation was achieved above pH 1.6, and pH 1 solutions of sulfuric and phosphoric acid were not stimulatory. Storage of activated spores as aqueous suspensions at 32 C resulted in about a 50% reversion to a dormant state.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"1 1","pages":"399-401"},"PeriodicalIF":0.0000,"publicationDate":"1972-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"16","resultStr":"{\"title\":\"HEAT ACTIVATION OF BYSSOCHLAMYS FULVA ASCOSPORES\",\"authors\":\"D. Splittstoesser, M. Wilkison, W. Harrison\",\"doi\":\"10.4315/0022-2747-35.7.399\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Activation of Byssochlamys fulva ascospores was influenced by temperature and the suspending medium. At 60 C maximal activation occurred in hydrochloric and nitric acid solutions. Both the concentration of hydrogen ions and the type of anion were critical; little activation was achieved above pH 1.6, and pH 1 solutions of sulfuric and phosphoric acid were not stimulatory. Storage of activated spores as aqueous suspensions at 32 C resulted in about a 50% reversion to a dormant state.\",\"PeriodicalId\":16561,\"journal\":{\"name\":\"Journal of milk and food technology\",\"volume\":\"1 1\",\"pages\":\"399-401\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1972-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"16\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of milk and food technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4315/0022-2747-35.7.399\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of milk and food technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4315/0022-2747-35.7.399","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Activation of Byssochlamys fulva ascospores was influenced by temperature and the suspending medium. At 60 C maximal activation occurred in hydrochloric and nitric acid solutions. Both the concentration of hydrogen ions and the type of anion were critical; little activation was achieved above pH 1.6, and pH 1 solutions of sulfuric and phosphoric acid were not stimulatory. Storage of activated spores as aqueous suspensions at 32 C resulted in about a 50% reversion to a dormant state.
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