Sestáková M, Adámek L, Stros F
Folia Microbiol (Praha). 1976;21(6):444-54. doi: 10.1007/BF02876935.
The effect of 20 low-boiling compounds on the yeast Candida utilis 49 was assessed by a screening test on agar medium. The highest toxicity was exhibited by crotonaldehyde, allyl alcohol and acrolein. Oxidation and assimilation experiments in a slightly aerobic environment showed that an increase in the level of crotonaldehyde in the medium in the range of 10--20 mg 1-1 brings about a lowering of intensity of metabolic processes in Candida utilis, suppression of ethanol utilization and aerobic oxidation rate, a drop in biomass yield, prolongation of cultivation time, etc. The inhibitory effect of crotonaldehyde depends strongly on the manner of its dosage into the medium (single or continuous) and other cultivation conditions (intensity of medium aeration, physiological state of the culture, etc). Crotonaldehyde is lost from the medium partially by volatilization and partially due to chemical and biochemical transformation.
通过在琼脂培养基上的筛选试验，评估了20种低沸点化合物对产朊假丝酵母49的影响。巴豆醛、烯丙醇和丙烯醛的毒性最高。在微需氧环境下的氧化和同化实验表明，培养基中巴豆醛水平在10-20mg 1-1范围内增加，会导致产朊假丝酵母代谢过程强度降低、乙醇利用和需氧氧化速率受到抑制、生物量产量下降、培养时间延长等。巴豆醛的抑制作用很大程度上取决于其加入培养基的方式（单次或连续）以及其他培养条件（培养基通气强度、培养物的生理状态等）。巴豆醛会部分通过挥发从培养基中损失，部分由于化学和生化转化而损失。
