'Fusel' alcohols induce hyphal-like extensions and pseudohyphal formation in yeasts
'Fusel' alcohols induce hyphal-like extensions and pseudohyphal formation in yeasts
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DOI：
10.1099/13500872-142-6-1391
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发表时间：
1996-06-01
期刊：
影响因子：
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通讯作者：
Dickinson, JR
中科院分区：
文献类型：
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作者：
Dickinson, JR
在0.5% （v/v）浓度下，异戊醇诱导单倍体和二倍体酿酒酵母（Saccharomyces cerevisiae）在液体复合培养基中形成菌丝样延伸。这些延伸通过芽起始和伸长发育，经历DNA复制和核分裂，在许多方面与细胞分裂周期的异常形式相似。而在0.25% （v/v）异戊醇浓度下，酿酒葡萄球菌形成假菌丝。其他“杂醇”（氨基酸分解代谢的产物）也在这种酵母中诱导菌丝样延伸，其中正戊醇与异戊醇同样有效。异戊醇诱导两种假丝酵母菌和Brettanomyces anomalus的菌丝样延伸和假菌丝的形成，表明这两种形态的发展有密切的关系或共同的基础。
At a concentration of 0.5% (v/v), isoamyl alcohol induced the formation of hyphal-like extensions in haploid and diploid strains of Saccharomyces cerevisiae in liquid complex medium. These extensions, which develop via bud initiation and elongation, undergo DNA replication and nuclear division and appear similar in many respects to an aberrant form of the cell division cycle. However, in 0.25% (v/v) isoamyl alcohol, S. cerevisiae formed pseudohyphae. Other 'fusel' alcohols (which are the products of amino acid catabolism) also induced hyphal-like extensions in this yeast, with n-amyl alcohol being as equally effective as isoamyl alcohol. Isoamyl alcohol induced the formation of pseudohyphae in two species of Candida and both hyphal-like extensions and pseudohyphae in Brettanomyces anomalus, suggesting a close relationship or a common basis to the development of the two morphologies.