关于萘啶酸在酿酒酵母中的作用研究。
Studies on the action of nalidixic acid in the yeast Saccharomyces cerevisiae.
作者信息
Michaels C A, Blamire J, Goldfinger B, Marmur J
出版信息
Antimicrob Agents Chemother. 1973 May;3(5):562-7. doi: 10.1128/AAC.3.5.562.
Abstract
The effect of the antibiotic nalidixic acid on macromolecular metabolism in the yeast Saccharomyces cerevisiae has been studied. It was found that, upon the addition of nalidixic acid to a logarithmically growing culture, there is a transient inhibition of total cell ribonucleic acid, deoxyribonucleic acid, and protein synthesis, after which the cells show an almost complete recovery. In addition, there is no preferential inhibition of yeast mitochondrial deoxyribonucleic acid synthesis.
摘要
已对抗生素萘啶酸对酿酒酵母大分子代谢的影响进行了研究。结果发现，向对数生长期培养物中添加萘啶酸后，细胞总核糖核酸、脱氧核糖核酸和蛋白质合成会出现短暂抑制，之后细胞几乎完全恢复。此外，对酵母线粒体脱氧核糖核酸合成没有优先抑制作用。
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