影响乳酸克鲁维酵母杀伤毒素活性和稳定性的因素。
Factors Affecting Activity and Stability of the Kluyveromyces lactis Killer Toxin.
机构信息
Department of Biology, Maynooth College, Maynooth, County Kildare, Ireland.
出版信息
Appl Environ Microbiol. 1989 Mar;55(3):695-9. doi: 10.1128/aem.55.3.695-699.1989.
A number of physical parameters determining the activity and stability of the killer toxin produced by the yeast Kluyveromyces lactis have been investigated. The toxin was active over a relatively narrow pH range of 4.4 to 5.8, with a maximum at the lower end of the range. However, it was stable up to at least pH 8.0 but appeared to be irreversibly inactivated below pH 4.4. The toxin was stable at 40 degrees C but rapidly inactivated at 50 degrees C. Strong agitation caused the inactivation of the toxin in one medium but not another; this seemed to be due to oxygen-mediated disulfide bond formation, which could be prevented by sulfhydryl protecting agents.
已经研究了决定产朊假丝酵母产生的杀伤毒素活性和稳定性的一些物理参数。该毒素在相对较窄的 pH 值范围 4.4 至 5.8 内具有活性，最大值在该范围的低端。然而，它在至少 pH 值 8.0 下稳定，但在 pH 值 4.4 以下似乎不可逆失活。该毒素在 40 摄氏度下稳定，但在 50 摄氏度下迅速失活。强烈搅拌会导致一种培养基中的毒素失活，但不会导致另一种培养基中的毒素失活；这似乎是由于氧介导的二硫键形成所致，而巯基保护剂可以防止这种形成。
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