PHYSICAL AND TEMPORAL FACTORS INVOLVED IN DEATH OF YEAST AT SUBZERO TEMPERATURES
PHYSICAL AND TEMPORAL FACTORS INVOLVED IN DEATH OF YEAST AT SUBZERO TEMPERATURES
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DOI：
10.1016/s0006-3495(61)86887-2
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发表时间：
1961-01-01
影响因子：
3.4
通讯作者：
MAZUR, P
中科院分区：
文献类型：
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作者：
MAZUR, P
酵母细胞在暴露于零度以下的温度后的存活受到冷却和升温速度、温度本身以及细胞周围水的物理状态的影响。只有当外部培养基被冷冻时，并且只有当温度为-10[degree]或更低时，细胞才受到损伤。无论细胞是悬浮在水中还是0.1 [image]的KH 2 PO 4、NaCl或CaCl 2溶液中，存活率在-10[degree]和-30[degree]之间都会急剧下降。-10[度]至-30[度]的临界温度范围与悬浮流体完全固化的温度无关，这些温度对于四种液体分别为-0.3[度]、-11[度]、-30[度]和-71[度]。在-30度或更低温度下的存活率受到细胞冷却或升温速率的极大影响，缓慢冷却和快速升温的存活率较高。在-30度的暴露时间不是一个因素;在1分钟内造成伤害。结果被解释为表明死亡是细胞内冰形成的结果。内部冻结被认为是当外部冰晶通过细胞壁或细胞膜中的水通道生长并在细胞内部接种过冷水时发生的。
The survival of yeast cells after exposure to subzero temperatures was affected by the cooling and warming velocity, temperature itself, and the physical state of the water surrounding the cells. The cells were injured only when the external medium was frozen and then only when the temperature was -10[degree] or below. Survival dropped abruptly between -10[degree] and -30[degree] regardless of whether the cells were suspended in water or 0.1 [image] solutions of KH2PO4, NaCl, or CaCl2. The critical temperature range of -10[degree] to -30[degree] was unrelated to the temperatures at which the suspending fluids completely solidified, these temperatures being -0.3[degree], -11[degree], -30[degree], and -71[degree] for the four liquids, respectively. Survival at -30[degree] or below was greatly affected by the rate at which the cells were cooled or warmed, with higher survivals being obtained with slow cooling and with rapid warming. Length of exposure at -30[degree] was not a factor; injury was inflicted within 1 minute. The results are interpreted as indicating that death is a result of intracellular ice formation. Internal freezing is believed to occur when external ice crystals grow through aqueous channels in the cell wall or membrane and seed supercooled water in the cell interior.