Ethanol tolerance and the induction of stress proteins by ethanol in Candida albicans.
Ethanol tolerance and the induction of stress proteins by ethanol in Candida albicans.
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DOI：
10.1099/00221287-134-5-1375
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发表时间：
1988-05
期刊：
影响因子：
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通讯作者：
M. L. Zeuthen;N. Dabrowa;Chiaka M. Aniebo;Dexter H. Howard
中科院分区：
文献类型：
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作者：
M. L. Zeuthen;N. Dabrowa;Chiaka M. Aniebo;Dexter H. Howard
乙醇是白色念珠菌代谢葡萄糖的产物之一。产生的量与培养基中葡萄糖的浓度直接相关。该真菌利用乙醇作为唯一的碳源，但在其环境中对乙醇相对不耐受。乙醇诱导C.白色念珠菌。在发酵条件下未观察到萌发，即使产生的乙醇量在类似于热休克蛋白的胁迫蛋白的范围内。胁迫蛋白可能调控C.白色的讨论。
Ethanol is one of the products of the metabolism of glucose by Candida albicans. The amount produced is directly related to the concentration of glucose in the medium. The fungus utilizes ethanol as a sole source of carbon but is relatively intolerant of ethanol in its environment. Ethanol induces germ tube formation by blastoconidia of C. albicans. Germination was not seen under fermentation conditions even though the amount of ethanol produced was in the range form stress proteins that are similar to heat shock proteins. The possibility that stress proteins may regulate germ tube formation by C. albicans is discussed.