help: ionic strength and heat

Frank Hoffmann fho at
Mon Nov 6 10:18:11 EST 1995


in a long lasting fed batch, ionic strength is
maintained by supply of buffer when conductivity decreases.
Upon induction of recombinant protein production by temperature 
shift to 42°C, growth and product formation cease sooner
at high ionic strength than it does at lower salt content.


Can anybody help with experience or hints on literature?
May possibly high ionic strenth interfer with heat shock
protein formation?

Please mail to fho at

Thank you

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