寻找对亚硝酸更敏感的酿酒酵母突变体。

H Baranowska, W Prazmo, A Putrament
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引用次数: 0

摘要

分离出6株亚硝酸敏感性增加的菌株(图1)。假定的hno2敏感性突变体以及亲本菌株55R5在杂交中表现异常,因此敏感性分离的研究困难且不可靠。在1.5年的时间里,突变体的过度敏感逐渐减少,直至完全消失(见表1)。V).呼吸充足型和胞质型呼吸缺陷型菌株对HNO2敏感性的差异(表2)。I),以及不同呼吸性菌株之间的差异(表1)。II-IV)进行分析。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A search for Saccharomyces cerevisiae mutants with an increased sensitivity to nitrous acid.

Six strains with an increased nitrous acid sensitivity were isolated (Fig. 1). The putative HNO2-sensitive mutants, as well as the parental strain 55R5 behaved abnormally in crosses, so that studies on the segregation of the sensitivity were difficult and unreliable. During 1.5 years the oversensitivity of the mutants gradually decreased to disappear completely (Tab. V). The differences in HNO2 sensitivity between respiratory-sufficient and cytoplasmic respiratory-deficient strains (Tab. I), as well as between different respiratory-sufficient strains (Tab. II-IV) are analysed.

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