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[两种不同酿酒酵母杀伤菌株的比较研究]

[Comparative research on two different killer strains of Saccharomyces cerevisiae].

作者信息

Qin Y, Liu W, Gao D, Wang Z

机构信息

Department of Microbiology, State Key Laboratory of Microbial Technology, Shandong University, Jinan 250100.

出版信息

Wei Sheng Wu Xue Bao. 1998 Apr;38(2):92-7.

Abstract

Using two different killer strains SK4(K1 type) and ERR1(K2 type), their killer characters were analysed and find two strains compete with each other when they are mixed and killer characters are related with the growth of strains. Different M-dsRNA plasmids in different killer strains have different molecular lengths, being 1.7 kb and 1.5 kb in SK4 and ERR1, respectively. L-dsRNA plasmids in both strains have the same molecular lengths, 4.0 kb. Cured by high temperature (38 degrees C) and U.V. (15 W, 30 cm, 5 min), killer strains lose their killer characters with the disappearance of M-dsRNA, the curing rate of killer activity is associated with strains and curing conditions. Killer toxins produced by two strains have different killer effects. Toxins of SK4 and ERR1 have the different highest killer activity at pH 4.8, 16 degrees C and pH4.2, 22 degrees C, but both of two toxins have the greatest effect on the sensitive strain in the late-log phase.

摘要

使用两种不同的杀伤菌株SK4(K1型)和ERR1(K2型),分析它们的杀伤特性,发现当它们混合时两种菌株相互竞争,且杀伤特性与菌株生长有关。不同杀伤菌株中的不同M-dsRNA质粒具有不同的分子长度,SK4和ERR1中分别为1.7 kb和1.5 kb。两种菌株中的L-dsRNA质粒具有相同的分子长度,为4.0 kb。通过高温(38摄氏度)和紫外线(15瓦,30厘米,5分钟)处理后,杀伤菌株失去其杀伤特性,同时M-dsRNA消失,杀伤活性的治愈速率与菌株和处理条件有关。两种菌株产生的杀伤毒素具有不同的杀伤效果。SK4和ERR1的毒素在pH 4.8、16摄氏度和pH4.2、22摄氏度时具有不同的最高杀伤活性,但两种毒素对对数生长期后期的敏感菌株影响最大。

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