白色念珠菌在海水中长时间培养后的超微结构及生化研究。

Ultrastructural and biochemical studies on Candida albicans after prolonged incubation in sea water.

作者信息

Gorga F, Galdiero E, Donnarumma G, Salerno G, De Martino L

机构信息

Istituto di Microbiologia, Facoltà di Medicina e Chirurgia, Seconda Università degli Studi di Napoli, Naples, Italy.

出版信息

FEMS Microbiol Lett. 1996 Dec 1;145(2):167-72. doi: 10.1111/j.1574-6968.1996.tb08573.x.

DOI:10.1111/j.1574-6968.1996.tb08573.x

PMID:8961553

Abstract

Candida albicans yeast cells suspended in sterilized sea water and cultivated in Brain Heart Infusion broth were compared. Viability, chemical composition, surface hydrophobicity and ultrastructural characteristics showed variations after incubation in sea water. The yeast cells developed some ultrastructural changes after about a month in sea water. The surface hydrophobicity of the yeast cells was gradually reduced, starting from day 16, and continued to decline throughout the 32 days in sea water. A decrease in total carbohydrate, lipid and protein contents was also observed and corresponded with ultrastructural modifications.

摘要

对悬浮于无菌海水中并在脑心浸液肉汤中培养的白色念珠菌酵母细胞进行了比较。在海水中孵育后，细胞活力、化学成分、表面疏水性和超微结构特征均出现了变化。酵母细胞在海水中培养约一个月后出现了一些超微结构变化。酵母细胞的表面疏水性从第16天开始逐渐降低，并在海水中培养的32天内持续下降。还观察到总碳水化合物、脂质和蛋白质含量的减少，且与超微结构的改变相一致。