热休克处理诱导酵母产生压力耐受性。
Induction of barotolerance by heat shock treatment in yeast.
作者信息
Iwahashi H, Kaul S C, Obuchi K, Komatsu Y
机构信息
Fermentation Research Institute, Ibaraki, Japan.
出版信息
FEMS Microbiol Lett. 1991 May 15;64(2-3):325-8. doi: 10.1016/0378-1097(91)90617-j.
PMID:1884989
Abstract
In Saccharomyces cerevisiae, heat shock treatment provides protection against subsequent hydrostatic pressure damage. Such an induced hydrostatic pressure resistance (barotolerance) closely resembles the thermotolerance similarly induced by heat shock treatment. The parallel induction of barotolerance and thermotolerance by heat shock suggests that hydrostatic pressure and high temperature effects in yeast may be tightly linked physiologically.
摘要
在酿酒酵母中，热休克处理可提供对随后静水压力损伤的保护。这种诱导产生的静水压力抗性（耐压性）与热休克处理类似诱导产生的耐热性非常相似。热休克对耐压性和耐热性的平行诱导表明，酵母中的静水压力和高温效应在生理上可能紧密相关。
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