INDUCTION OF HEAT-SHOCK PROTEINS AND THERMOTOLERANCE BY ETHANOL IN SACCHAROMYCES-CEREVISIAE
INDUCTION OF HEAT-SHOCK PROTEINS AND THERMOTOLERANCE BY ETHANOL IN SACCHAROMYCES-CEREVISIAE
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DOI：
10.1016/0006-291x(82)92147-7
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发表时间：
1982-01-01
影响因子：
3.1
通讯作者：
MCLAUGHLIN, CS
中科院分区：
文献类型：
--
作者：
PLESSET, J;PALM, C;MCLAUGHLIN, CS
建立了酿酒酵母的温度敏感性和诱导耐热性所需的适度热处理的条件。乙醇被认为是热休克蛋白的诱导剂和耐热性的诱导剂。
The temperature sensitivity of S. cerevisiae and the conditions of moderate heat pretreatment required to induce thermotolerance are estabished. Ethanol is identified as an inducer of heat shock proteins and an inducer of thermotolerance.