马克斯克鲁维酵母马克斯克鲁维变种在自溶过程中的行为。
Behaviour of the yeast Kluyveromyces marxianus var. marxianus during its autolysis.
作者信息
Amrane A, Prigent Y
机构信息
Université de Rennes I Laboratoire des Procédés de Séparation (Unité associée INRA) I.U.T., Département Chimie, France.
出版信息
Antonie Van Leeuwenhoek. 1996 Apr;69(3):267-72. doi: 10.1007/BF00399615.
The lactic yeast Kluyveromyces marxianus var.marxianus (formerly K. fragilis) autolyzates at faster rate than Saccharomyces cerevisiae. During K. marxianus autolysis, quite similar release kinetics were observed for intracellular space markers (potassium ions, nucleotides), cell-wall components (polysaccharides, N-acetyl-D-Glucosamine) and non specific products (amino nitrogen). By Scanning Electronic Microscopy examination, no cell burst was observed, but a variation in cell shape (from ellipsoîdal to cylindrical), as well as a 43% decrease in the internal volume were observed. The mechanism proposed for S. cerevisiae autolysis appeared also likely for K. marxianus.
乳酸酵母马克斯克鲁维酵母马克斯克鲁维变种（原脆壁克鲁维酵母）的自溶速度比酿酒酵母快。在马克斯克鲁维酵母自溶过程中，细胞内空间标记物（钾离子、核苷酸）、细胞壁成分（多糖、N-乙酰-D-葡萄糖胺）和非特异性产物（氨基氮）的释放动力学非常相似。通过扫描电子显微镜检查，未观察到细胞破裂，但观察到细胞形状发生变化（从椭圆形变为圆柱形），内部体积减少了43%。酿酒酵母自溶所提出的机制似乎也适用于马克斯克鲁维酵母。
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