Tsuboi M
Arch Microbiol. 1976 Dec 1;111(1-2):13-9. doi: 10.1007/BF00446544.
The turnover of nucleic acids and changes in ribonuclease activity during sporulation of Saccharomyces cerevisiae were studied. In the sporulating strains, 37-58% of vegatatively synthesized RNA were degraded during the sporulation process. The degree of degradation of vegetative RNA was proportional to the sporulation ability. In the non-sporulating strains, the degradation of vegetative RNA was less than 28% in the sporulation medium. Accompanied by the degradation of vegetative RNA, a ribonuclease activity increased several times during sporulation. We have found a close relation among the sporulation rate, the degree of the degradation of vegetative RNA and the increase in ribonuclease activity in the sporulation medium, using cells of which sporulation ability was repressed by changing the age or carbon source in various degrees.
对酿酒酵母孢子形成过程中核酸的周转和核糖核酸酶活性的变化进行了研究。在孢子形成菌株中，37%-58%的营养合成RNA在孢子形成过程中被降解。营养RNA的降解程度与孢子形成能力成正比。在非孢子形成菌株中，在孢子形成培养基中营养RNA的降解小于28%。伴随着营养RNA的降解，核糖核酸酶活性在孢子形成过程中增加了几倍。我们使用通过不同程度改变菌龄或碳源来抑制孢子形成能力的细胞，发现了孢子形成率、营养RNA的降解程度和孢子形成培养基中核糖核酸酶活性增加之间的密切关系。
