Iwahashi H, Obuchi K, Fujii S, Komatsu Y
National Institute of Bioscience and Human Technology, Agency of Industrial Science and Technology, Ibaraki, Japan.
Lett Appl Microbiol. 1997 Jul;25(1):43-7. doi: 10.1046/j.1472-765x.1997.t01-1-00069.x.
The contribution of trehalose and hsp104 to barotolerance in Saccharomyces cerevisiae has been investigated. Mutant strains, which lacked the ability to accumulate trehalose and/or hsp104, were examined for barotolerance and thermotolerance. All the mutants showed lower barotolerance and thermotolerance than their control strains. Trehalose had a greater protective effect towards high pressure than high temperature. Thus, trehalose and hsp104 are important factors for barotolerance and thermotolerance, but trehalose is more important for barotolerance than for thermotolerance.
已经研究了海藻糖和热休克蛋白104（hsp104）对酿酒酵母耐压性的贡献。对缺乏积累海藻糖和/或hsp104能力的突变菌株进行了耐压性和耐热性检测。所有突变体的耐压性和耐热性均低于其对照菌株。海藻糖对高压的保护作用比对高温的保护作用更大。因此，海藻糖和hsp104是耐压性和耐热性的重要因素，但海藻糖对耐压性比对耐热性更重要。
