help: ionic strength and heat
fho at gbf-braunschweig.de
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
Please mail to fho at gbf-braunschweig.de
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