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Effect of water potential on growth and iron oxidation by Thiobacillus ferrooxidans



Effect of water potential on growth and iron oxidation by Thiobacillus ferrooxidans



Applied Microbiology 29(4): 495-501



The effect of water potential on the growth of two strains of Thiobacillus ferrooxidans was determined by adding defined amounts of sodium chloride or glycerol to the culture medium. The two strains differed slightly, and the most tolerant strain had a minimum water potential for growth of -15 to -32 bars when sodium chloride was used and -6 bars when glycerol was used.

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Accession: 000358611

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PMID: 1124922


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