大肠杆菌在高温下的生长速率：蛋氨酸的限制作用
Growth rate of Escherichia coli at elevated temperatures: limitation by methionine.
作者信息
Ron E Z, Davis B D
出版信息
J Bacteriol. 1971 Aug;107(2):391-6. doi: 10.1128/jb.107.2.391-396.1971.
Abstract
When Escherichia coli growing in minimal medium is shifted from 37 C to any temperature in the range 40 to 45 C, the growth rate immediately assumes a new, lower value, characteristic of that temperature. The decrease is shown to be due, in several strains, to decreased activity of the first enzyme of the methionine pathway, homoserine trans-succinylase, which thus appears to be more heat-sensitive than any other essential enzyme in the cell. This sensitivity does not involve progressive denaturation of the enzyme; rather, the response to a shift of temperature, in either direction, is immediate and reversible.
摘要
当在基本培养基中生长的大肠杆菌从37℃转移到40至45℃范围内的任何温度时，其生长速率会立即呈现出一个新的较低值，该值是该温度下的特征值。在几个菌株中，这种下降被证明是由于甲硫氨酸途径的第一种酶——高丝氨酸转琥珀酰酶的活性降低所致，因此该酶似乎比细胞中任何其他必需酶对热更敏感。这种敏感性并不涉及酶的渐进性变性；相反，无论温度向哪个方向变化，对温度变化的反应都是即时且可逆的。
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