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J Bacteriol. 1969 May; 98(2): 831–832.
PMCID: PMC284894

Sporulation of Yeast Harvested During Logarithmic Growth

Abstract

Rapid and abundant sporulation of yeast can be obtained, with cells harvested during logarithmic growth, by employing potassium acetate rather than glucose as a carbon source.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.
  • EATON NR, KLEIN HP. The oxidation of glucose and acetate by Saccharomyces cerevisiae. J Bacteriol. 1954 Jul;68(1):110–116. [PMC free article] [PubMed]
  • HANSON RS, SRINIVASAN VR, HALVORSON HO. BIOCHEMISTRY OF SPORULATION. II. ENZYMATIC CHANGES DURING SPORULATION OF BACILLUS CEREUS. J Bacteriol. 1963 Jul;86:45–50. [PMC free article] [PubMed]
  • MILLER JJ, HOFFMANN-OSTENHOF C. SPORE FORMATION AND GERMINATION IN SACCHAROMYCES. Z Allg Mikrobiol. 1964;64:273–294. [PubMed]
  • SHERMAN F, ROMAN H. Evidence for two types of allelic recombination in yeast. Genetics. 1963 Feb;48:255–261. [PubMed]

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