Kovalev L M, Kozlov Iu P, Krulikovskaia L I, Ianova V M
Nauchnye Doki Vyss Shkoly Biol Nauki. 1985(2):93-9.
In the absence of the artificial complexons of iron the intracellular iron content in yeast Saccharomyces cerevisiae are determined by the concentration of ions Fe(II) in medium. As iron is accumulated by yeast mainly in threevalency state the principal internal factor determining the intracellular iron content with existing concentration of Fe(II) in medium can be supposed to be redaction-oxidation state of yeast cell.
在没有铁的人工络合物的情况下，酿酒酵母细胞内的铁含量由培养基中二价铁离子的浓度决定。由于酵母主要以三价态积累铁，可以认为在培养基中二价铁现有浓度下，决定细胞内铁含量的主要内部因素是酵母细胞的氧化还原状态。
