Product Code TM 1948

  • Description

    Sporulation is one of the most important characteristics for yeast taxonomic and genetic studies and makes possible the controlled hybridization of new strains. Sporulation depends on the state of the culture, the suitability of the medium employed and environmental factors. The formation of adequate numbers of 4-spored asci in yeasts is essential for genetical analysis, and, as spore viability decreases with age, it is advisable to induce rapid sporulation and transfer spores as soon as possible to a nutrient medium containing sugar. Adams has described a convenient way of obtaining ascospores from Baker?s yeast. He described a modified Stantial (1935) acetate medium consisting of low concentrations of glucose, sodium acetate, and agar upon which he obtained high yields of asci with a large number of yeast cultures. Although, in his original experiments, Adams (1949) tested a variety of acetate salts, including potassium acetate, he found none of them superior to sodium acetate in about 0.24 per cent concentration.

  • Principle

    for examination of sporulation in yeasts

  • Microorganism

    • Aspergillus brasiliensis
    • Candida albicans
    • Penicillium notatum
    • Saccharomyces cerevisiae
  • Industry

    • Industrial & Lab Purposes
  • Pack Size

    • 500 gm
  • Downloads

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