Ontology type: schema:ScholarlyArticle
1992-01
AUTHORSRuth Diefenbach, Heribert Keweloh, Hans-Jürgen Rehm
ABSTRACTA short time after the immobilization of Escherichia coli in calcium alginate substantial modifications of the fatty acid patterns of the cells were observed. This effect could be related to lipid impurities in the commercial alginate product used, which could be taken up, at least in part by the microorganisms. The impurities were mainly free fatty acids but sterols were also detected. Immobilization of the cells in alginate material extracted by chloroform or ethanol decreased the tolerance of the cells to phenol as compared with cells immobilized in raw alginate. This effect was diminished if the immobilized cells were exogenously supplied with palmitic acid, which is the main constituent of the fatty acids extracted from alginate. These results indicate that not only fatty acids but also other ingredients of commercial alginate have physiological effects on cells entrapped in this gel material. More... »
PAGES530-534
http://scigraph.springernature.com/pub.10.1007/bf00170197
DOIhttp://dx.doi.org/10.1007/bf00170197
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