Abstract
Following growth under sub-optimal concentrations of nutrients, cells ofChlorella emersonii accumulated lipid and became more resistant to the damage caused by freezing and thawing. These results suggest that the factor responsible for the cold hardening of someChlorella spp is not the effect of low temperatures per se but simply that of the reduced metabolic rate. Evidence is given that the post-thaw injury observed following rapid rates of cooling is associated with the vacuole.
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Abbreviations
- TLC:
-
Thin layer chromatography; fatty acids are noted by two numbers, the first of which give the number of carbon atoms and the second the number of double bonds
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Morris, G.J., Clarke, A. The cryopreservation ofChlorella . Arch. Microbiol. 119, 153–156 (1978). https://doi.org/10.1007/BF00964266
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DOI: https://doi.org/10.1007/BF00964266