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Fig. 2 | BMC Microbiology

Fig. 2

From: Antarctic yeasts: analysis of their freeze-thaw tolerance and production of antifreeze proteins, fatty acids and ergosterol

Fig. 2

Fractioning and antifreeze properties of proteins secreted by yeasts. The different yeast species were cultured in YNB-P medium until the stationary growth phase. The proteins were fractionated from cell-free supernatants using increasing saturation percentages of ammonium sulfate (indicated at the top of the SDS-PAGE gels). The antifreeze activity (BFR/AFR) of each protein fraction is indicated at the bottom of each gel well. M, protein molecular marker

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