海藻糖在酿酒酵母渗透压耐受性和乙醇耐受性中的可能作用。
A possible role of trehalose in osmotolerance and ethanol tolerance in Saccharomyces cerevisiae.
作者信息
Sharma S C
机构信息
Department of Biochemistry, Panjab University, Chandigarh, India.
出版信息
FEMS Microbiol Lett. 1997 Jul 1;152(1):11-5. doi: 10.1111/j.1574-6968.1997.tb10402.x.
Abstract
The effect of salt stress on ethanol endurance of yeast cells was studied. Cells grown under increased NaCl concentrations were more ethanol tolerant than controls. The increase in trehalose content under hyper-saline conditions has been suggested to allow cells to withstand higher ethanolic conditions. There seems to be an overlap between osmotolerance and ethanol endurance in Saccharomyces cerevisiae.
摘要
研究了盐胁迫对酵母细胞乙醇耐受性的影响。在氯化钠浓度增加的条件下生长的细胞比对照更耐乙醇。有人认为，在高盐条件下海藻糖含量的增加使细胞能够承受更高的乙醇浓度。酿酒酵母的渗透压耐受性和乙醇耐受性之间似乎存在重叠。
Zotero 插件