Summary
Saccharomyces cerevisiae were observed to undergo drastic morphological changes when grown in continuous culture. Peak elongations and minimum cell volumes were found at intermediate dilution rates when it was believed the insitu glucose concentration was at its lowest. The shapes and sizes were reproducible and have been quantified at two different glucose feed concentrations.
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Hill, G.A., Robinson, G.W. Morphological behaviour ofSaccharomyces cerevisiae during continuous fermentation. Biotechnol Lett 10, 815–820 (1988). https://doi.org/10.1007/BF01027579
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DOI: https://doi.org/10.1007/BF01027579