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Microbial adaptation to bromobenzene in a chemostat

dc.contributor.authorSperl, George T.en_US
dc.contributor.authorHarvey, Gregory J.en_US
dc.date.accessioned2006-09-08T19:08:38Z
dc.date.available2006-09-08T19:08:38Z
dc.date.issued1988-03en_US
dc.identifier.citationSperl, George T.; Harvey, Gregory J.; (1988). "Microbial adaptation to bromobenzene in a chemostat." Current Microbiology 17(2): 99-103. <http://hdl.handle.net/2027.42/41333>en_US
dc.identifier.issn1432-0991en_US
dc.identifier.issn0343-8651en_US
dc.identifier.urihttps://hdl.handle.net/2027.42/41333
dc.description.abstractMicroorganisms capable of growth with bromobenzene as their sole source of carbon and energy were selected from a continuously growing community of microorganisms initially selected for growth at the expense of benzene as sole source of carbon and energy. The selection was by a gradient of increasing bromobenzene/decreasing benzene in the nutrient feed of the continuous culture. Generation times in the system were about 38h. These experiments selected two strains of Pseudomonas that used bromobenzene as sole carbon and energy source. These two strains appeared identical with two members of the original community which previously could not use bromobenzene. After the selection, the strains in either pure or mixed culture, were capable of growing at the expense of benzene, bromobenzene, and chlorobenzene, but not iodobenzene.en_US
dc.format.extent429328 bytes
dc.format.extent3115 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypetext/plain
dc.language.isoen_US
dc.publisherSpringer-Verlagen_US
dc.subject.otherLife Sciencesen_US
dc.subject.otherMicrobiologyen_US
dc.subject.otherBiotechnologyen_US
dc.titleMicrobial adaptation to bromobenzene in a chemostaten_US
dc.typeArticleen_US
dc.subject.hlbsecondlevelNatural Resources and Environmenten_US
dc.subject.hlbsecondlevelMolecular, Cellular and Developmental Biologyen_US
dc.subject.hlbsecondlevelEcology and Evolutionary Biologyen_US
dc.subject.hlbtoplevelHealth Sciencesen_US
dc.subject.hlbtoplevelScienceen_US
dc.description.peerreviewedPeer Revieweden_US
dc.contributor.affiliationumDepartment of Natural Sciences, University of Michigan-Dearborn, Dearborn, Michigan, USAen_US
dc.contributor.affiliationumDepartment of Natural Sciences, University of Michigan-Dearborn, Dearborn, Michigan, USA; Nutrasweet Company, 601 E. Kensington Avenue, 60056, Mt. Prospect, IL, USAen_US
dc.contributor.affiliationumcampusAnn Arboren_US
dc.contributor.affiliationumcampusDearbornen_US
dc.description.bitstreamurlhttp://deepblue.lib.umich.edu/bitstream/2027.42/41333/1/284_2005_Article_BF01568793.pdfen_US
dc.identifier.doihttp://dx.doi.org/10.1007/BF01568793en_US
dc.identifier.sourceCurrent Microbiologyen_US
dc.owningcollnameInterdisciplinary and Peer-Reviewed


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