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克氏梅奇酵母出芽过程的电子显微镜观察

Electron Micrography of Bud Formation in Metschnikowia krissii.

作者信息

Talens L T, Miranda M, Miller M W

机构信息

Department of Food Science and Technology, University of California, Davis, California 95616.

出版信息

J Bacteriol. 1973 Apr;114(1):413-23. doi: 10.1128/jb.114.1.413-423.1973.

Abstract

The fine structure of bud formation of Metschnikowia krissii was studied by means of ultramicrotomy and transmission electron microscopy. Bud protrusion and development were observed by scanning electron microscopy. Bud formation in this yeast takes place by an extension of a small localized area of the existing parent wall. The parent cell and its bud are initially separated by the plasmalemma, creating an intercellular site within which the generation of new cell wall (bud and birth scar areas) occurs centripetally. When the dividing wall is complete and new cell wall material is formed, a narrow cleavage plane becomes increasingly defined. This cleavage plane apparently proceeds laterally toward the direction of the existing outer walls which rupture, resulting in the separation of the bud from the parent cell. The bud scar is prominently convex in shape; the birth scar is less conspicuous and initially concave in shape. Comparison of bud formation in M. krissii is made with that observed in Saccharomyces cerevisiae and Rhodotorula glutinis.

摘要

利用超薄切片术和透射电子显微镜对克氏梅奇酵母芽形成的精细结构进行了研究。通过扫描电子显微镜观察芽的突出和发育情况。这种酵母的芽形成是通过现有母细胞壁的一个小局部区域的延伸来实现的。母细胞及其芽最初由质膜分隔,形成一个细胞间位点,在该位点内新细胞壁(芽和诞生痕区域)向心生成。当分隔壁完成且新的细胞壁物质形成时,一个狭窄的分裂平面变得越来越清晰。这个分裂平面显然朝着现有外壁的方向横向推进,外壁破裂,导致芽与母细胞分离。芽痕形状明显凸起;诞生痕不太明显,最初呈凹形。将克氏梅奇酵母的芽形成与酿酒酵母和粘红酵母中观察到的情况进行了比较。

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