English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Summary: The glycosylation of the flagellin of the polar flagellum of Azospirillum brasilense Sp7 is demonstrated in several ways: (1) by a decrease in apparent Mr after chemical deglycosylation; (2) by sugar staining after SDS-PAGE; (3) by use of a sugar-specific monoclonal antibody in immunogold labelling coupled with transmission electron microscopy. In addition, two mutant flagellins are described; they differ in glycan composition when compared with the wild-type. The glycosylation of a bacterial flagellin is unusual and has to be taken into account in the proposed model for the assembly of the flagellar filament.

Glycosylation of the flagellin of the polar flagellum of Azospirillum brasilense, a Gram-negative nitrogen-fixing bacterium