Dubeau H, Chung Y S
Mol Gen Genet. 1979 Nov;176(3):393-8. doi: 10.1007/BF00333103.
The effect of ozone exposure on Saccharomyces cerevisiae was studied. Factors such as ozone concentration, treatment time, media, initial cell concentration and growth phase were shown to influence ozone response in this organism. Logarithmic phase cells were much more sensitive than stationary phase cells to the lethal effect of ozone. The radiation-sensitive mutants rad3, rad6, rad51 and rad52 of S. cerevisiae were exposed, in water, to 50 ppm of ozone for 30 min. On comparing their survival curves, the rad51 and the rad52 mutants showed a greater sensitivity to ozone exposure than the wild type.
研究了臭氧暴露对酿酒酵母的影响。结果表明，臭氧浓度、处理时间、培养基、初始细胞浓度和生长阶段等因素会影响该生物体对臭氧的反应。对数期细胞对臭氧的致死效应比稳定期细胞敏感得多。将酿酒酵母的辐射敏感突变体rad3、rad6、rad51和rad52置于水中，暴露于50 ppm的臭氧中30分钟。比较它们的存活曲线时，rad51和rad52突变体对臭氧暴露的敏感性高于野生型。
