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在低pH值条件下酿酒酵母生长过程中,HySP26基因转录被强烈诱导。

HySP26 gene transcription is strongly induced during Saccharomyces cerevisiae growth at low pH.

作者信息

Carmelo V, Sá-Correia I

机构信息

Laboratório de Engenharia Bioquímica, Instituto Superior Técnico, Lisboa, Portugal.

出版信息

FEMS Microbiol Lett. 1997 Apr 1;149(1):85-8. doi: 10.1111/j.1574-6968.1997.tb10312.x.

Abstract

During exponential growth of Saccharomyces cerevisiae at the inhibitory pH 2.5, the transcription of the major small-heat-shock-protein-encoding gene HSP26 was strongly induced while at the optimal pH 5.0, the mRNA levels from the HSP26 gene were undetectable. When yeast cells entered the stationary phase of growth at pH 5.0, transcription was dramatically enhanced and the level of the HSP26 transcripts reached similar values in stationary cells grown at optimal or inhibitory low pH.

摘要

在酿酒酵母于抑制性pH 2.5条件下进行指数生长期间,主要的小热休克蛋白编码基因HSP26的转录被强烈诱导,而在最佳pH 5.0时,HSP26基因的mRNA水平检测不到。当酵母细胞在pH 5.0进入生长稳定期时,转录显著增强,并且在最佳或抑制性低pH条件下生长的稳定期细胞中,HSP26转录本的水平达到相似的值。

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