酿酒酵母中的葡萄糖摄取。
Glucose uptake in the yeast Saccharomyces cerevisiae.
作者信息
Ota A
机构信息
School of Medicine, University of Osaka, Japan.
出版信息
Microbios. 1993;73(296):199-203.
PMID:8469178
Abstract
The glucose uptake of Saccharomyces cerevisiae cells in sporulation medium for 3 h was higher than that of cells in 5.5 mM glucose medium. This difference might be due to the change in cell structure which is necessary for the sporulation process. In both types of cells, the glucose uptake activity became higher as the glucose concentration of the medium decreased.
摘要
酿酒酵母细胞在产孢培养基中3小时的葡萄糖摄取量高于在5.5 mM葡萄糖培养基中的细胞。这种差异可能是由于产孢过程所必需的细胞结构变化所致。在这两种类型的细胞中，随着培养基中葡萄糖浓度的降低，葡萄糖摄取活性均升高。
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