酿酒酵母生长的微量热法监测：与生理状态相关的渗透压耐受性
Microcalorimetric monitoring of growth of Saccharomyces cerevisiae: osmotolerance in relation to physiological state.
作者信息
Blomberg A, Larsson C, Gustafsson L
机构信息
Department of Marine Microbiology, University of Göteborg, Sweden.
出版信息
J Bacteriol. 1988 Oct;170(10):4562-8. doi: 10.1128/jb.170.10.4562-4568.1988.
Abstract
The importance of the physiological state of a culture of Saccharomyces cerevisiae for tolerance to sudden osmotic dehydration was studied, and it was investigated whether specific osmotolerance factors were demonstrable. The microcalorimeter was used to monitor growth, and different physiological states of the culture were selected and their osmotolerance was tested. In addition to cells in the stationary phase, cells from the transition phase between respirofermentative and respiratory catabolism were osmotolerant. S. cerevisiae exhibited ever-changing metabolism during batch growth on either glucose or ethanol as the carbon source. Instantaneous heat production per biomass formation (dQ/dX) and specific activity of sn-glycerol 3-phosphate dehydrogenase (GPDH) (EC 1.1.1.8) were shown to differ for different physiological states. Neither high respiratory activity nor low total cellular activity, nor factors involved in osmoregulation, i.e., intracellular glycerol or activity of GPDH, correlated with the osmotolerant phenotype.
摘要
研究了酿酒酵母培养物的生理状态对突然渗透脱水耐受性的重要性，并调查了是否能证明存在特定的耐渗透因子。使用微量热计监测生长情况，选择培养物的不同生理状态并测试其耐渗透性。除了稳定期的细胞外，处于呼吸发酵和呼吸分解代谢过渡阶段的细胞也具有耐渗透性。在以葡萄糖或乙醇为碳源的分批培养过程中，酿酒酵母表现出不断变化的代谢。结果表明，不同生理状态下，每生物量形成的瞬时产热（dQ/dX）和sn-甘油3-磷酸脱氢酶（GPDH）（EC 1.1.1.8）的比活性有所不同。高呼吸活性、低总细胞活性以及参与渗透调节的因子，即细胞内甘油或GPDH活性，均与耐渗透表型无关。
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