酿酒酵母不同嗜杀菌株的比较及相互作用

COMPARATIVE RESEARCH ON DIFFERENT KILLER STRAINS OF SACCHAROMYCE CEREVISIAE

以酿酒酵母两种不同类型的嗜杀菌株ＳＫ４（Ｋ１型）和ＥＲＲ１（Ｋ２型）为材料，分析了不同嗜杀酵母的嗜杀特性．证明两株菌产生的毒素蛋白的最适条件不同，最适ｐＨ和温度分别为４．８、１６℃和４．２、２２℃，但均对在对数生长期的敏感细胞作用最显著．ＳＫ４和ＥＲＲ１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．

Using two different killer strains SK4(K1 type)and ERR1(K2 type),we find two strains compete with each other when they are mixed.Killer toxins produced by two strains have different killer effects.Toxins of SK4 and ERR1have 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 latlog phase.Different MdsRNA plasmids in different killer strains have different molecular lengths,being 1.7kb and 1.5kb in SK4 and ERR1,respectively.LdsRNA plasmids in both strains have the same molecular lengths,4.0kb.Cured by high temperature and u.v.,two killer strains lose their killer character.