MODIFICATION OF WINE YEAST FROM SACCHAROMYCES CEREVISIAE SPECIES BY ELECTROFUSION OF PROTOPLASTS

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index

MODIFICATION OF WINE YEAST FROM SACCHAROMYCES CEREVISIAE SPECIES BY ELECTROFUSION OF PROTOPLASTS

Małgorzata Gniewosz

,

Anna Raczyńska-Cabaj

,

Wanda Duszkiewicz-Reinhard

,

Grzegorz Stachura

Publication date: 1999-09-30

Pol. J. Food Nutr. Sci. 1999;49(3):17-25

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ABSTRACT

The electro-fusion of protoplasts of wine yeasts and killer phenotype yeasts was carried out. Five hybrid strains were obtained which had the capability to produce the killer toxin and features of parent wine strain. Karyogamy was found to occur in the cells of all the hybrids obtained.

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SENSITIVITY OF SELECTIVE STRAINS OF SACCHAROMYCES CEREVISIAE TO TYPES K1 AND K2 KILLER TOXIN.

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

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