Shifts in community composition provide a mechanism for maintenance of activity of soil yeasts in the presence of elevated copper levels

Canadian Journal of Microbiology

Volumn 49, Issue 7, 2003, Pages 425-432

  Cornelissen, S ^a   Botha, A ^a   Conradie, W J ^b   Wolfaardt, G M ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b ARC INFRUITEC NIETVOORBIJ   (South Africa)

Author keywords

Copper; Heavy metals; Soil; Yeasts

Indexed keywords

BIOSYNTHESIS; CONCENTRATION (PROCESS); DNA; GLUCOSE; NITROGEN; SOILS; VITAMINS;

ANTIBACTERIAL AGENTS; MICROBIAL ACTIVITIES;

YEAST;

4 AMINOBENZOIC ACID; ANTIINFECTIVE AGENT; BIOTIN; CARBON; CHLORAMPHENICOL; COPPER; COPPER DERIVATIVE; DIAZONIUM COMPOUND; FOLIC ACID; FUNGICIDE; GLUCOSE; INOSITOL; MINERAL; NITROGEN; PANTOTHENATE CALCIUM; PYRIDOXINE; RIBOFLAVIN; RIBOSOME DNA; THIAMINE; THYMINE;

ARTICLE; ASCOMYCETES; BASIDIOMYCETES; CANDIDA GUILLIERMONDII; CARBON SOURCE; CONTROLLED STUDY; CRYPTOCOCCUS; CRYPTOCOCCUS ALBIDUS; CRYPTOCOCCUS ARRABIDENSIS; CRYPTOCOCCUS BHUTANENSIS; CRYPTOCOCCUS PHENOLICUS; CRYPTOCOCCUS PODZOLICUS; CULTURE MEDIUM; DILUTION; EUMYCOTA; INCUBATION TIME; LEUCOSPORIDIUM SCOTTII; MICROBIAL ACTIVITY; MICROBIAL IDENTIFICATION; MICROBIAL POPULATION DYNAMICS; MICROCOSM; NONHUMAN; NUCLEOTIDE SEQUENCE; PRIORITY JOURNAL; RHODOTORULA; RHODOTORULA GRAMINIS; RHODOTORULA LARYNGIS; RHODOTORULA MINUTA; RHODOTORULA NOTHOFAGI; RHODOTORULA SLOOFFIAE; SAMPLE; SEQUENCE ANALYSIS; SOIL MICROFLORA; SPECIES; TREMELLA GLOBISPORA; YEAST;

COPPER; CULTURE MEDIA; ECOSYSTEM; SOIL MICROBIOLOGY; YEASTS;

ASCOMYCOTA; BASIDIOMYCOTA; CANDIDA; CRYPTOCOCCUS ALBIDUS; CRYPTOCOCCUS ARRABIDENSIS; CRYPTOCOCCUS BHUTANENSIS; CRYPTOCOCCUS PHENOLICUS; CRYPTOCOCCUS PODZOLICUS; FUNGI; LEUCOSPORIDIUM SCOTTII; PICHIA GUILLIERMONDII; RHODOTORULA GRAMINIS; RHODOTORULA LARYNGIS; RHODOTORULA MINUTA; RHODOTORULA NOTHOFAGI; RHODOTORULA SLOOFFIAE; TREMELLA; TREMELLA GLOBISPORA;

EID: 0242552361     PISSN: 00084166     EISSN: None     Source Type: Journal    
DOI: 10.1139/w03-057     Document Type: Article

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