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[连续酿酒酵母培养物生理特性波动与细胞分裂周期的关系]

[Relation of fluctuations in the physiological traits of a continuous Saccharomyces cerevisiae culture to the cell division cycle].

作者信息

Ivanitskaia Iu G, Petrikevich S b

出版信息

Mikrobiologiia. 1987 Sep-Oct;56(5):888-9.

PMID:3329286
Abstract

Such physiological characteristics of a continuous Saccharomyces cerevisiae culture as the rate of O2 uptake and CO2 evolution, the rate at which the medium was acidified, were found to vary. When the flow rate was increased from 0.05 to 0.1 h-1, the period of variations also rose (from 3 to 33 h) and two maxima were detected in the quantity of budding cells within one 33-h period of the variations. These findings indicate that the variations do not depend on changes in the physiology of the cell in the course of its division cycle.

摘要

连续培养的酿酒酵母的一些生理特性,如氧气摄取率和二氧化碳释放率、培养基酸化速率,被发现是变化的。当流速从0.05增加到0.1 h-1时,变化周期也增加(从3小时到33小时),并且在一个33小时的变化周期内,出芽细胞数量检测到两个最大值。这些发现表明,这些变化并不取决于细胞在其分裂周期过程中的生理变化。

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