RECRYSTALLIZATION MODELS FOR THE THERMOGRAM OF SACCHAROMYCES CEREVISIAE

KINJI GONDA, NORIO MURASE, SHOZO KOGA
1974 Journal of General and Applied Microbiology  
These data do not suggest any definite conclusion as to the site of the relevant cellular water. However, taking into consideration the fact that the agar gel containing approximately the same amount of water shows a characteristic peak at a temperature similar to that of S, cerevisiae, this gel system seems to deserve the closest attention. The agar gel forms a polymer matrix structure, by which water is confined in separate small compartments within the gel structure. The water thus
doi:10.2323/jgam.20.243 fatcat:qip4pam6rjdx5jekexw5mntyai