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Glycogen analysis of whole yeast cells

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Summary

The glycogen content of yeast cells was determined by a standard fractionation method and a specific enzymic method. Quantitatively significant differences were observed between the methods.

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Authors and Affiliations

  1. Department of Chemical Engineering, The University of Sydney, 2006, N.S.W., Australia

    C. L. Schwartzkoff & J. P. Barford

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  1. C. L. Schwartzkoff
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  2. J. P. Barford
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Schwartzkoff, C.L., Barford, J.P. Glycogen analysis of whole yeast cells. Biotechnol Lett 3, 603–606 (1981). https://doi.org/10.1007/BF00158686

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  • DOI: https://doi.org/10.1007/BF00158686

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