环己亚胺对酿酒酵母温度分布的影响。

A Madeira-Lopes, N Van Uden
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引用次数: 0

摘要

随着培养基中环己亚胺浓度的增加,酿酒酵母生长的最高温度Tmax呈线性下降,在2.5微克ml-1的条件下,Tmax降至20℃左右。在这个浓度范围内,热死亡没有增强。生长的Arrhenius图随着环己亚胺浓度的变化而向较低温度移动,并与热死亡的Arrhenius图分离。结果表明,环己亚胺的靶位点(胞质核糖体)与酿酒酵母生理上的Tmax位点不一致,温度对环己亚胺与靶位点的结合有强烈的促进作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of cycloheximide on the temperature profile of Sacharomyces cerevisiae.

Tmax, the maximum temperature for growth of Saccharomyces cerevisiae, decreased linearly with increasing concentrations of cycloheximide added to the medium, to about 20 degrees C at 2.5 microgram ml-1. In this concentration range thermal death was not enhanced. The Arrhenius plot of growth was shifted to lower temperatures as a function of the cycloheximide concentration and became dissociated from the Arrhenius plot of thermal death. It was concluded that the target site of cycloheximide, the cytoplasmic ribosome, is not identical with the physiological Tmax site of S. cerevisiae and that the binding of cycloheximide to its target sites is strongly enhanced by the temperature.

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