Arneborg N, Jespersen L, Jakobsen M
Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Frederiksberg C, Denmark.
Arch Microbiol. 2000 Jul-Aug;174(1-2):125-8. doi: 10.1007/s002030000185.
The effects of perfusion with 2.7 and 26 mM undissociated acetic acid in the absence or presence of glucose on short-term intracellular pH (pH(i)) changes in individual Saccharormyces cerevisiae and Zygosaccharomyces bailii cells were studied using fluorescence-ratio-imaging microscopy and a perfusion system. In the S. cerevisiae cells, perfusion with acetic acid induced strong short-term pH(i) responses, which were dependent on the undissociated acetic acid concentration and the presence of glucose in the perfusion solutions. In the Z. bailii cells, perfusion with acetic acid induced only very weak short-term pH(i) responses, which were neither dependent on the undissociated acetic acid concentration nor on the presence of glucose in the perfusion solutions. These results clearly show that Z. bailii is more resistant than S. cerevisiae to short-term pH(i) changes caused by acetic acid.
利用荧光比率成像显微镜和灌注系统，研究了在有无葡萄糖存在的情况下，用2.7 mM和26 mM未离解乙酸灌注对单个酿酒酵母和拜耳接合酵母细胞短期细胞内pH（pH(i)）变化的影响。在酿酒酵母细胞中，用乙酸灌注会诱导强烈的短期pH(i)反应，这取决于未离解乙酸的浓度以及灌注溶液中葡萄糖的存在。在拜耳接合酵母细胞中，用乙酸灌注仅诱导非常微弱的短期pH(i)反应，这既不依赖于未离解乙酸的浓度，也不依赖于灌注溶液中葡萄糖的存在。这些结果清楚地表明，拜耳接合酵母比酿酒酵母对乙酸引起的短期pH(i)变化更具抗性。
