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pH values of the yeast cell.

作者信息

CONWAY E J, DOWNEY M

出版信息

Biochem J. 1950 Sep;47(3):355-60. doi: 10.1042/bj0470355.

DOI:10.1042/bj0470355
PMID:14800893
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1275219/
Abstract
摘要

相似文献

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pH values of the yeast cell.酵母细胞的pH值
Biochem J. 1950 Sep;47(3):355-60. doi: 10.1042/bj0470355.
2
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A pH-sensitive, multiple mutant of saccharomyces cerevisiae.一种对pH敏感的酿酒酵母多重突变体。
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[New species of yeast isolated from tanning fluid: Saccharomyces chambardi n. sp].从鞣液中分离出的酵母新种：尚巴尔迪酿酒酵母，新种
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Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.采用酿酒酵母与非酿酒酵母协同发酵酿造葡萄酒。
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Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts.上面发酵啤酒酵母和葡萄酒酵母的不同驯化轨迹
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The presence of Saccharomyces cerevisiae DNA in various media used to propagate yeasts and its removal by ethidium monoazide.用于繁殖酵母的各种培养基中酿酒酵母DNA的存在及其通过单叠氮基溴化乙锭的去除。
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Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.非酿酒酵母的生长会影响葡萄酒发酵过程中酿酒酵母的营养物质可用性。
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Biomedical applications of yeast- a patent view, part one: yeasts as workhorses for the production of therapeutics and vaccines.酵母的生物医学应用——专利视角，第一部分：酵母作为生产治疗药物和疫苗的主力军
Expert Opin Ther Pat. 2017 Aug;27(8):929-951. doi: 10.1080/13543776.2017.1339789. Epub 2017 Jun 22.

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Identification of the YEATS domain of GAS41 as a pH-dependent reader of histone succinylation.鉴定 GAS41 的 YEATS 结构域作为组蛋白琥珀酰化的 pH 依赖性阅读器。
Proc Natl Acad Sci U S A. 2018 Mar 6;115(10):2365-2370. doi: 10.1073/pnas.1717664115. Epub 2018 Feb 20.
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Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii.耐弱酸性防腐剂的酿酒酵母污染。
Int J Food Microbiol. 2013 Aug 16;166(1):126-34. doi: 10.1016/j.ijfoodmicro.2013.06.025. Epub 2013 Jul 2.
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The gluconeogenic enzyme fructose-1,6-bisphosphatase is dispensable for growth of the yeast Yarrowia lipolytica in gluconeogenic substrates.糖异生酶1,6-二磷酸果糖酶对于解脂耶氏酵母在糖异生底物中的生长并非必需。
Eukaryot Cell. 2008 Oct;7(10):1742-9. doi: 10.1128/EC.00169-08. Epub 2008 Aug 8.
4
Mechanisms of Fatty Acid Toxicity for Yeast.酵母脂肪酸毒性的机制
J Bacteriol. 1965 Jul;90(1):126-31. doi: 10.1128/jb.90.1.126-131.1965.
5
Manifestations of injury in yeast cells exposed to subzero temperatures. II. Changes in specific gravity and in the concentration and quantity of cell solids.暴露于零下温度的酵母细胞中的损伤表现。II. 比重以及细胞固形物浓度和数量的变化
J Bacteriol. 1961 Nov;82(5):673-84. doi: 10.1128/jb.82.5.673-684.1961.
6
THE REDUCTION OF 5-OXODECANOIC ACID BY NORMAL BAKER'S YEAST.普通面包酵母对5-氧代癸酸的还原作用
Biochem J. 1965 Jun;95(3):633-40. doi: 10.1042/bj0950633.
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[CONTRIBUTION TO THE KNOWLEDGE OF SO-CALLED GLUCOSE OXIDASES. V. ON THE PHYSIOLOGY AND ENZYMOLOGY OF GLUCONIA ACID FERMENTATION BY ASPERGILLUS NIGER].[对所谓葡萄糖氧化酶知识的贡献。V. 关于黑曲霉葡萄糖酸发酵的生理学和酶学]
Arch Mikrobiol. 1963 Jul 18;46:96-116.
8
Intracellular pH of Baker's yeast.面包酵母的细胞内pH值。
Folia Microbiol (Praha). 1963 Jan;8:27-31. doi: 10.1007/BF02868762.
9
Calculation of intracellular pH from the distribution of 5,5-dimethyl-2,4-oxazolidinedione (DMO); application to skeletal muscle of the dog.根据5,5-二甲基-2,4-恶唑烷二酮（DMO）的分布计算细胞内pH值；应用于犬的骨骼肌
J Clin Invest. 1959 May;38(5):720-9. doi: 10.1172/JCI103852.
10
Cation transport in yeast.酵母中的阳离子转运
J Gen Physiol. 1956 May 20;39(5):687-704. doi: 10.1085/jgp.39.5.687.

本文引用的文献

1
Determination of fumarate and malate in animal tissues.动物组织中富马酸盐和苹果酸盐的测定。
Biochem J. 1940 Jul;34(7):1041-5. doi: 10.1042/bj0341041.
2
Studies on brain metabolism: Formation of succinic acid.脑代谢研究：琥珀酸的形成。
Biochem J. 1937 Feb;31(2):299-312. doi: 10.1042/bj0310299.
3
An outer metabolic region of the yeast cell.酵母细胞的外部代谢区域。
Biochem J. 1950 Sep;47(3):347-55. doi: 10.1042/bj0470347.