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Titolo:
Isolation and characterization of acid- and Al-tolerant microorganisms
Autore:
Kawai, F; Zhang, DM; Sugimoto, M;
Indirizzi:
Okayama Univ, Bioresources Res Inst, Kurashiki, Okayama 7100046, Japan Okayama Univ Kurashiki Okayama Japan 7100046 hiki, Okayama 7100046, Japan
Titolo Testata:
FEMS MICROBIOLOGY LETTERS
fascicolo: 2, volume: 189, anno: 2000,
pagine: 143 - 147
SICI:
0378-1097(20000815)189:2<143:IACOAA>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
ALUMINUM TOXICITY;
Keywords:
aluminum; Al-tolerant microorganism; acid-tolerant microorganism; acid- and Al-tolerant microorganism;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
17
Recensione:
Indirizzi per estratti:
Indirizzo: Kawai, F Okayama Univ, Bioresources Res Inst, Kurashiki, Okayama 7100046, Japan Okayama Univ Kurashiki Okayama Japan 7100046 yama 7100046, Japan
Citazione:
F. Kawai et al., "Isolation and characterization of acid- and Al-tolerant microorganisms", FEMS MICROB, 189(2), 2000, pp. 143-147

Abstract

Acid- and aluminum (Al)-tolerant microorganisms were isolated from tea fields, from which six strains were selected and identified as Cryptococcus humicola, Rhodotorula glutinis, Aspergillus flavus Link, Penicillium sp., Penicillium janthinellum Biourge and Trichoderma asperellum. They were tolerant to Al up to 100-200 mM and could grow at low pH, 2.1-2.2. In a glucose medium (pH 3.5) the pH of the spent medium decreased to below 3.0. The toxic inorganic monomeric Al in the spent medium decreased with three strains (A.flavus F-6b, Penicillium sp. F-8b and P. janthinellum F-13), but the totalAl remained constant for all strains. In a soil extract medium (pH 3.5), the pH of the spent medium of all strains increased to around 6.0-7.2 and total Al in the spent medium was removed by precipitation due to pH increase. Thus, different tolerance mechanisms were suggested in glucose and soil extract media. (C) 2000 Federation of European Microbiological Societies. Published by Elsevier Science B.V. All rights reserved.

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Documento generato il 05/12/20 alle ore 13:58:14