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L-赖氨酸对酿酒酵母指数后期生长的抑制作用(作者译)

[The inhibition of post-exponential growth in "Saccharomyces cerevisiae" by L-lysine (author's transl)].

作者信息

Bourgeois C M

出版信息

Ann Microbiol (Paris). 1976 Aug-Sep;127B(2):151-66.

PMID:793471
Abstract

The inhibitory effect of L-lysine upon the post-exponential growth of Saccharomyces cerevisiae has been previously demonstrated and the present report extends the observation. During the post exponential phase, the cells do not divide but the cell mass normally increases two or three-fold; in the presence of exogenous lysine this increase is considerably reduced, bud growth is blocked and the cytological features of the post-exponential cells are considerably modified. The effect is apparent in liquid as well as on solid media. L-alpha-aminoadipate, being a precursor of L-lysine, exerts a similar effect since the exponential phase. Mutants resistant to the effect of lysine proved to be permeability mutants. The phenomenon is not restricted to any one strain of S. cerevisiae but characterized all strains of the species which are unable to catabolize lysine.

摘要

L-赖氨酸对酿酒酵母指数期后生长的抑制作用先前已得到证实,本报告扩展了这一观察结果。在指数期后阶段,细胞不再分裂,但细胞质量通常会增加两到三倍;在外源赖氨酸存在的情况下,这种增加会显著减少,芽生长受阻,指数期后细胞的细胞学特征也会发生显著改变。这种效应在液体培养基和固体培养基上都很明显。L-α-氨基己二酸作为L-赖氨酸的前体,自指数期起就发挥类似作用。对赖氨酸效应具有抗性的突变体被证明是通透性突变体。这种现象并不局限于酿酒酵母的任何一个菌株,而是该物种所有无法分解代谢赖氨酸的菌株的特征。

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