HEDRICK L R, FEREN C J
J Bacteriol. 1963 Dec;86(6):1288-94. doi: 10.1128/jb.86.6.1288-1294.1963.
Hedrick, L. R. (Illinois Institute of Technology, Chicago), and C. J. Feren. Effect of cations upon hydrophobicity of yeasts grown in amino acid media. J. Bacteriol. 86:1288-1294. 1963.-Cells of four species of Hansenula, namely, H. holstii Y2154, H. subpelliculosa Y1683 and Y1542, and H. anomala Y365, were cultured for 3 days in a glucose-salts medium with one amino acid or (NH(4))(2)SO(4) as a nitrogen source. The l-amino acids used were glutamic acid, valine, proline, lysine, histidine, phenylalanine, tyrosine, and tryptophan. After growth, the cells were washed three times and added to small tubes which contained varying concentrations of chlorides of the cations Cs(+), K(+), Na(+), and Al(+++). The concentration of salt in ionic strength required for sedimenting yeast cells to form a fixed pellet represents an index of hydrophobicity of the cells, i.e., the smaller the ionic strength, the greater the hydrophobicity. All species grown in (NH(4))(2)SO(4) had a high degree of hydrophobicity. Cells of H. holstii and H. subpelliculosa Y1683 were very hydrophilic when cultured in the three aromatic amino acids as a nitrogen source and in proline as a carbon and a nitrogen source; cells of the latter species were much more hydrophobic if grown with proline as a nitrogen source. Cells of H. holstii cultured in l-glutamic acid as a nitrogen source were much more hydrophobic than those grown in proline as either a nitrogen or a carbon source. Cells of all species grown in l-lysine were more hydrophobic than cells cultured in the other amino acids tested. H. subpelliculosa Y1542 cells were somewhat more hydrophilic than those of H. anomala Y365, but both were much more hydrophobic than the other two yeasts studied. The concentration of cations required to detect an identical degree of hydrophobicity of cells decreased in the order Cs, Li, K, Na, and Al. This order corresponds to the compressibility method for estimating the water of hydration of the cations.
赫德里克，L.R.（伊利诺伊理工学院，芝加哥），以及C.J.费伦。阳离子对在氨基酸培养基中生长的酵母疏水性的影响。《细菌学杂志》86:1288 - 1294。1963年。——四种汉逊酵母，即霍氏汉逊酵母Y2154、浅白汉逊酵母Y1683和Y1542以及异常汉逊酵母Y365的细胞，在以一种氨基酸或硫酸铵作为氮源的葡萄糖 - 盐培养基中培养3天。所使用的L - 氨基酸有谷氨酸、缬氨酸、脯氨酸、赖氨酸、组氨酸、苯丙氨酸、酪氨酸和色氨酸。生长后，将细胞洗涤三次并加入到含有不同浓度阳离子铯（Cs⁺）、钾（K⁺）、钠（Na⁺）和铝（Al³⁺）氯化物的小试管中。使酵母细胞沉淀形成固定沉淀所需的离子强度中的盐浓度代表细胞疏水性的一个指标，即离子强度越小，疏水性越大。在硫酸铵中生长的所有菌种都具有高度疏水性。当以三种芳香族氨基酸作为氮源以及以脯氨酸作为碳源和氮源培养时，霍氏汉逊酵母和浅白汉逊酵母Y1683的细胞非常亲水；如果以脯氨酸作为氮源生长，后一种菌种的细胞疏水性要强得多。以L - 谷氨酸作为氮源培养的霍氏汉逊酵母细胞比以脯氨酸作为氮源或碳源生长的细胞疏水性要强得多。在L - 赖氨酸中生长的所有菌种的细胞比在其他测试氨基酸中培养的细胞疏水性更强。浅白汉逊酵母Y1542的细胞比异常汉逊酵母Y365的细胞略亲水一些，但两者都比所研究的其他两种酵母疏水性强得多。检测细胞相同程度疏水性所需的阳离子浓度按铯、锂、钾、钠和铝的顺序降低。这个顺序与估计阳离子水合水的压缩性方法相对应。
