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酿酒酵母同步培养过程中液泡蛋白酶活性的变化

Changes in vacuolar protease activities during synchronous culture of Saccharomyces cerevisiae.

作者信息

Tanimizu N, Hayashi R

机构信息

Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University, Japan.

出版信息

Biosci Biotechnol Biochem. 1996 Sep;60(9):1526-7. doi: 10.1271/bbb.60.1526.

Abstract

Enzymatic activities of proteinases A and B, carboxypeptidase Y, and aminopeptidase I, vacuolar enzymes in beer yeast, Saccharomyces cerevisiae, were measured at different stages of growth in the synchronous culture. All enzymatic activities fluctuated synchronously during the cell growth in a periodical cycle. The maximum activities were observed before cytokinesis and the minimum activities were found just after completing cytokinesis.

摘要

在同步培养的啤酒酵母(酿酒酵母)生长的不同阶段,测定了蛋白酶A和B、羧肽酶Y以及氨肽酶I(啤酒酵母中的液泡酶)的酶活性。在细胞生长的周期性循环中,所有酶活性均同步波动。在胞质分裂前观察到最大活性,而在胞质分裂完成后立即发现最小活性。

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