乙醇诱导的酿酒酵母死亡与脂质组成：固醇作用的比较研究
Ethanol-induced death and lipid composition of Saccharomyces cerevisiae: a comparative study of the role of sterols.
作者信息
Novotný C, Dolezalová L, Flieger M, Panos J, Karst F
机构信息
Institute of Microbiology, Czechoslovak Academy of Sciences, Prague.
出版信息
Folia Microbiol (Praha). 1992;37(4):286-8. doi: 10.1007/BF02814565.
PMID:1452099
Abstract
Ethanol tolerance of four Saccharomyces cerevisiae strains characterized by different amounts of delta 5,7-sterols was tested. The individual tolerances did not correlate with the strains sterol levels. The highly and medium-accumulating strains exhibited the highest and lowest ethanol tolerances, respectively.
摘要
对四株具有不同含量δ5,7-甾醇的酿酒酵母菌株的乙醇耐受性进行了测试。各菌株的耐受性与甾醇水平无关。甾醇高积累菌株和中等积累菌株分别表现出最高和最低的乙醇耐受性。
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