Yeast cell permeabilization by osmotic shock allows determination of enzymatic activities in situ

Analytical Biochemistry

Volumn 292, Issue 1, 2001, Pages 8-16

  Crotti, Luciana B ^a   Drgon, Tomás ^a,b   Cabib, Enrico ^a  

^a NATIONAL INSTITUTE OF DIABETES AND DIGESTIVE AND KIDNEY DISEASES   (United States)

^b Center of Marine Biotechnology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC COMPOUNDS; CELLS; CHITIN; ENZYMES; YEAST;

2-MERCAPTOETHANOL; BIOLOGICAL PROCESS; CHITIN SYNTHASE; CYTOSOLIC ENZYMES; ENZYMATIC ACTIVITIES; MEMBRANE PREPARATION; PERMEABILIZATION; PERMEABILIZED CELLS;

CYTOLOGY;

BUFFER; CHITIN SYNTHASE; GLUCAN; MERCAPTOETHANOL; METHYLENE BLUE; SORBITOL;

ARTICLE; CELL MEMBRANE PERMEABILITY; CELL WALL; ENZYME ACTIVITY; INCUBATION TIME; NONHUMAN; OSMOTIC STRESS; PRIORITY JOURNAL; YEAST CELL;

EID: 0035339523     PISSN: 00032697     EISSN: None     Source Type: Journal    
DOI: 10.1006/abio.2001.5051     Document Type: Article

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