{"title":"培养基中葡萄糖和铬(iii)浓度对酿酒酵母吸收51cr的影响","authors":"Jorma Kumpulainen, Pekka Koivistoinen","doi":"10.1016/S0006-3061(00)80277-X","DOIUrl":null,"url":null,"abstract":"<div><p>The incorporation of trivalent chromium into <em>S. carlsbergensis</em> as function of time, the effects of chromium and glucose concentrations in the medium on the uptake of<sup>51</sup>Cr by the yeast cells, and the effect of chromium on growth of the yeast were studied.</p><p><sup>51</sup>Cr was taken up by yeast cells most rapidly during the logarithmic growth period in Sabouraud's liquid medium containing 5% glucose. Cells grown in a medium containing only 0.5% glucose at the beginning of cultivation incorporated very little<sup>51</sup>Cr, and incorporation ceased when the glucose concentration was reduced to less than 0.1%. Addition of 5% glucose into this culture resulted in a very rapid increase in the<sup>51</sup>Cr uptake. The second glucose addition did not notably increase the rate of<sup>51</sup>Cr uptake by the yeast. Chromium, reduced yeast growth slightly, however, was not clearly toxic.</p></div>","PeriodicalId":9177,"journal":{"name":"Bioinorganic chemistry","volume":"8 5","pages":"Pages 431-438"},"PeriodicalIF":0.0000,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0006-3061(00)80277-X","citationCount":"3","resultStr":"{\"title\":\"Effects of glucose and chromium(iii) concentrations in the medium on the uptake of51Cr by brewer's yeast\",\"authors\":\"Jorma Kumpulainen, Pekka Koivistoinen\",\"doi\":\"10.1016/S0006-3061(00)80277-X\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The incorporation of trivalent chromium into <em>S. carlsbergensis</em> as function of time, the effects of chromium and glucose concentrations in the medium on the uptake of<sup>51</sup>Cr by the yeast cells, and the effect of chromium on growth of the yeast were studied.</p><p><sup>51</sup>Cr was taken up by yeast cells most rapidly during the logarithmic growth period in Sabouraud's liquid medium containing 5% glucose. Cells grown in a medium containing only 0.5% glucose at the beginning of cultivation incorporated very little<sup>51</sup>Cr, and incorporation ceased when the glucose concentration was reduced to less than 0.1%. Addition of 5% glucose into this culture resulted in a very rapid increase in the<sup>51</sup>Cr uptake. The second glucose addition did not notably increase the rate of<sup>51</sup>Cr uptake by the yeast. Chromium, reduced yeast growth slightly, however, was not clearly toxic.</p></div>\",\"PeriodicalId\":9177,\"journal\":{\"name\":\"Bioinorganic chemistry\",\"volume\":\"8 5\",\"pages\":\"Pages 431-438\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1978-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0006-3061(00)80277-X\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bioinorganic chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S000630610080277X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioinorganic chemistry","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S000630610080277X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effects of glucose and chromium(iii) concentrations in the medium on the uptake of51Cr by brewer's yeast
The incorporation of trivalent chromium into S. carlsbergensis as function of time, the effects of chromium and glucose concentrations in the medium on the uptake of51Cr by the yeast cells, and the effect of chromium on growth of the yeast were studied.
51Cr was taken up by yeast cells most rapidly during the logarithmic growth period in Sabouraud's liquid medium containing 5% glucose. Cells grown in a medium containing only 0.5% glucose at the beginning of cultivation incorporated very little51Cr, and incorporation ceased when the glucose concentration was reduced to less than 0.1%. Addition of 5% glucose into this culture resulted in a very rapid increase in the51Cr uptake. The second glucose addition did not notably increase the rate of51Cr uptake by the yeast. Chromium, reduced yeast growth slightly, however, was not clearly toxic.