酿酒酵母Y5在存在渗透支持物的饥饿状态下的存活情况。
Survival of Saccharomyces cerevisiae Y5 during starvation in the presence of osmotic supports.
作者信息
Peled O N
出版信息
Appl Environ Microbiol. 1985 Sep;50(3):713-6. doi: 10.1128/aem.50.3.713-716.1985.
Abstract
The viability of starved or dying Saccharomyces cerevisiae Y5 cells was extended for up to 1,500 h by adding osmotic supports (0.6 M sorbitol or mannitol) to the starvation media. Replacement of these polyols with 0.3 M KCl, 0.5 M MgSO4, or 0.2 M MgCl2 postponed the death of cells incubated in N-free medium, but accelerated it in distilled water.
摘要
通过向饥饿培养基中添加渗透支持物（0.6 M山梨醇或甘露醇），饥饿或濒死的酿酒酵母Y5细胞的活力可延长至1500小时。用0.3 M KCl、0.5 M MgSO4或0.2 M MgCl2替代这些多元醇，可推迟在无氮培养基中培养的细胞死亡，但在蒸馏水中则会加速细胞死亡。
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