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酿酒酵母营养细胞和孢子对抗菌化合物的敏感性。

Sensitivity of Saccharomyces cerevisiae vegetative cells and spores to antimicrobial compounds.

作者信息

Romano P, Suzzi G

出版信息

J Appl Bacteriol. 1985 Oct;59(4):299-302. doi: 10.1111/j.1365-2672.1985.tb03323.x.

Abstract

The sensitivity of Saccharomyces cerevisiae spores and vegetative cells to various antimicrobial compounds was compared. Sulphur dioxide, benzoic acid, potassium sorbate, salicylic acid, nystatin, actidione and pimaricin were tested. Generally, the Saccharomyces spores were more resistant than the corresponding vegetative cells. It was also observed that this greater resistance shown by the spores varied with the antimicrobial compound used. Only potassium sorbate was not selective and killed both vegetative cells and spores at about the same rate.

摘要

比较了酿酒酵母孢子和营养细胞对各种抗菌化合物的敏感性。测试了二氧化硫、苯甲酸、山梨酸钾、水杨酸、制霉菌素、放线菌酮和匹马霉素。一般来说,酿酒酵母孢子比相应的营养细胞更具抗性。还观察到,孢子表现出的这种更强抗性因所使用的抗菌化合物而异。只有山梨酸钾没有选择性,以大致相同的速率杀死营养细胞和孢子。

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