The Use of Adenylate Kinase Measurement to Determine Causes of Lysis in Lager Yeast
The Use of Adenylate Kinase Measurement to Determine Causes of Lysis in Lager Yeast
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DOI：
10.1094/asbcj-61-0152
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发表时间：
2003-06
影响因子：
2
通讯作者：
A. Cameron-Clarke;G. Hulse;L. Clifton;I. C. Cantrell
中科院分区：
文献类型：
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作者：
A. Cameron-Clarke;G. Hulse;L. Clifton;I. C. Cantrell
测量酵母悬浮液上清液中的腺苷酸激酶活性被用作酵母裂解的指标。在需氧繁殖的酵母悬浮液的上清液中测量活性，所述酵母悬浮液在有和没有各种补充物的麦芽汁或麦芽提取物-酵母提取物-葡萄糖-蛋白胨（MYGP）肉汤中生长。确定了三种生产贮藏菌株在相似条件下释放的腺苷酸激酶单位的数量相似，尽管一种菌株的变体显示出显著差异。渗透压被证明有没有影响的腺苷酸激酶单位的数量释放，而大量增加时，酵母生长在乙醇的存在下观察到。乙醇除了固定相酵母导致腺苷酸激酶单位释放的数量略有增加。
The measurement of adenylate kinase activity in the supernatants of yeast suspensions was used as an indicator of yeast lysis. Activity was measured in the supernatants of aerobically propagated yeast suspensions, grown in wort or malt extract–yeast extract–glucose–peptone (MYGP) broth with and without various supplements. It was determined that the number of adenylate kinase units released by three production lager strains were similar under similar conditions, although variants of one strain displayed significant differences. Osmotic stress proved to have no effect on the number of adenylate kinase units released, whereas a substantial increase was observed when yeast was grown in the presence of ethanol. Ethanol addition to stationary-phase yeast resulted in small increases in the number of adenylate kinase units released.