营养缺陷型酿酒酵母AY生长代谢的热动力学研究

用微量热法研究了尿嘧啶缺陷型酿酒酵母AY,和该菌株分别经穿梭质粒pYLZ-2、重组质粒pYLZ-2/f27、pYLZ-2/622转化的3种菌株的生长代谢热动力学.尿嘧啶缺陷型酿酒酵母AY在基本培养基中不生长,没有代谢热效应产生,而在葡萄糖蛋白胨培养基和丰富营养培养基(YPD)中生长,并且在YPD中生长最好;向基本培养基中加入尿嘧啶后,AY能够生长,而且随着尿嘧啶浓度的增加,其生长速率常数增大;经质粒转化的3个菌株均能在基本培养基中生长,代谢产热曲线各不相同,与转入质粒的结构、功能密切相关.研究结果表明了各菌株遗传特征的差异.

Thermokinetic Study on the Growth Metabolism of Ura a-xotrophic Mutant of Saccharomyces Cerevisiae AY

By using microcalorimetry method,we have studied ura auxotrophic mutant of saccharomyces cerevisiae AY,and 3 strains transformed from saccharomyces cerevisiae AY by plasmids.Inoculated in basic medium,ura auxotrophic mutant of saccharomyces cerevisiae AY shows no heat effect,which means that it can not grow; but it grows in peptone gluocose medium,and grows vigorously in YPD medium.Adding ura to the basic medium,ura auxotrophic mutant of saccharomyces cerevisiae AY is then able to grow,and the constant of specific growth rate increases as more ura is added.All of the 3 transformed strains grow in the basic medium,but the thermogenic gragh differs because the plasmids differ in their structure and function.The result shows the difference of genetic characteristics among the target strains.