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[酵母在高温下生长的能力与其在致死热休克后的存活能力之间不存在直接关系]

[The absence of direct relationship between the ability of yeasts to grow at elevated temperatures and their survival after lethal heat shock].

作者信息

Rikhvanov E G, Varakina N N, Rusaleva T M, Rachenko E I, Voĭnikov V K

机构信息

Siberian Institute of Plant Physiology and Biochemistry, Siberian Division, Russian Academy of Sciences, ul. Lermontova 132, Irkutsk, 664033 Russia.

出版信息

Mikrobiologiia. 2003 Jul-Aug;72(4):476-81.

Abstract

The study of the growth of the yeasts Rhodotorula rubra, Saccharomyces cerevisiae, and Debaryomyces vanriji at elevated temperatures and their survival after transient lethal heat shock showed that the ability of these yeasts to grow at supraoptimal temperatures (i.e., their thermoresistance) and their ability to tolerate lethal heat shocks (i.e., their thermotolerance) are determined by different mechanisms. The thermotolerance of the yeasts is suggested to be mainly determined by the division rate of cells before their exposure to heat shock.

摘要

对深红酵母、酿酒酵母和范氏德巴利酵母在高温下的生长及其在短暂致死热休克后的存活情况进行的研究表明,这些酵母在超最适温度下生长的能力(即它们的耐热性)和耐受致死热休克的能力(即它们的热耐受性)是由不同机制决定的。酵母的热耐受性被认为主要由细胞在暴露于热休克之前的分裂速率决定。

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