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Biochemical techniques for filamentous fungi

Author: R R M Paterson; P D Bridge; International Mycological Institute.
Publisher: Wallingford, Oxon, UK : CAB International, ©1994.
Series: IMI technical handbooks, no. 1.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
This book comprises methods from various biochemical disciplines applicable to filamentous fungi. They have been either developed or implemented at IMI where they have been tested thoroughly. The procedures can be used to (a) provide potentially bioactive metabolites (e.g. mycotoxins, antibiotics), (b) detect other properties of economic importance (e.g. citric acid production) and (c) provide diagnostic characters.  Read more...
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Genre/Form: Laboratory manuals
Additional Physical Format: Online version:
Paterson, R.R.M.
Biochemical techniques for filamentous fungi.
Wallingford, Oxon, UK : CAB International, ©1994
(OCoLC)795567314
Document Type: Book
All Authors / Contributors: R R M Paterson; P D Bridge; International Mycological Institute.
ISBN: 0851988997 9780851988993
OCLC Number: 30477452
Notes: Produced by the International Mycological Institute.
Description: x, 125 pages : illustrations ; 24 cm.
Contents: Culture and Inoculation Methods --
Pigment Enhancing Media --
Growth with Inhibitory Compounds --
Carbon and Nitrogen Source Assimilation --
Enzymatic Activity on Solid Media --
Enzymatic Activity of Fungal Extracts and Broths --
Miscellaneous Tests --
Protein Electrophoresis --
DNA Molecular Biology --
Thin Layer Chromatography of Secondary Metabolites --
High Performance Liquid Chromatography --
UV/VIS Spectroscopy --
Isolation and Purification of Secondary Metabolites --
Assessing Biological Activity.
Series Title: IMI technical handbooks, no. 1.
Responsibility: by R.R.M. Paterson and P.D. Bridge.

Abstract:

A practical handbook containing tested methods from various biochemical disciplines that have either been developed or implemented at the International Mycological Institute. The procedures can be  Read more...

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