摘要
以酿酒酵母两种不同类型的嗜杀菌株SK4（K1型）和ERRI（K2型）为材料，分析了不同嗜杀酵母的嗜杀特性，两株嗜杀酵母具有相互杀死作用，其嗜杀活性与菌体生长有关。SK4和ERRI的嗜杀质粒的比较表明：M1－dsRNA质粒和M2-dsRNA质粒分子量分别为1．7kb和1．5kb，两株菌的L－dsRNA质粒均为4．0kb。用高温和紫外线处理嗜杀酵母，嗜杀活性随之消失，消除菌中的M－dsRNA质粒也相应消失，嗜杀活性的消除率随菌株和消除剂的不同而变化。实验证明两株菌产生的毒素蛋白的最适嗜杀作用条件不同，最适pH和温度分别为4．8、16℃和4．0、22℃，但两种毒素蛋白均对在对数生长期的敏感细胞作用最显著。
Using two different killer strains SK4(K1 type) and ERR1(K2 type), their killer characters were analysed and find two strains compete with each other when they are mixed and killer characters are related with the growth of strains. different M-dsRNA plasmids in different killer strains have different molecular lengths, being 1.7kb and 1.5kb in SK4 and Eda1, respectively. L-dsRNA plasmids in both strains have the same molecular lengths, 4.0kb. Cured by high temperature (38℃) and U.V.(15W, 30cm, 5min), killer stains lose their killer characters with the disapperance of M-dsRNA, the curing rate of killer activity is associated with strains and curing conditions. killer toxins produced by two strains have different killer effects. Toxins of SK4 and ERR1 have the different highest killer activity at pH 4.8, 16℃ and pH4.2, 22℃, but both of two toxins have the greatest effect on the sensitive strain in the late-log phase.
出处
《微生物学报》
CAS
CSCD
北大核心
1998年第2期92-97,共6页
Acta Microbiologica Sinica
基金
国家教委博士点基金
