Isolation and characterization of K5 type yeast killer toxin.

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Date

2001

Author

Bulut, Didem Erdoğdu

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URI

https://hdl.handle.net/11511/10815

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Graduate School of Natural and Applied Sciences, Thesis

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Isolation and characterization of the K6 type yeast killer protein Izgu, F; Altinbay, D; Sagiroglu, AK (1999-01-01) The optimum production of K6 type yeast killer protein by Kluyveromyces fragilis NCYC 587 occurred at pH 4.0-4.4 and at 22-24 degrees C in a killer-zone assay test. The K6 killer protein was concentrated by acetone precipitation of the culture supernatant and purified by native polyacrylamide rod gel electrophoresis. The protein migrated as a single band on discontinuous gradient SDS polyacrylamide gel electrophoresis and had a molecular weight of 42,313. The isoelectric point of the K6 type protein was det...
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Citation Formats

D. E. Bulut, “Isolation and characterization of K5 type yeast killer toxin.,” Middle East Technical University, 2001.