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Dichlorofluoromethane Inactivates Saccharomyces cerevisiae

机译：二氯氟甲烷灭活啤酒酵母

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Saccharomyces cerevisiae was incubated in aerosol cans containing YM broth and dichlorofluoromethane (f-21). The presence and number of viable cells were determined by inoculating (1% vol/vol) YM broth and by the plate count procedure (YM agar). Inactivation of the yeast was greater or more rapid when: (i) the thermodynamic activity (saturation value) of f-21 became greater through increasing the concentration of chemical from 0.5 to 1.5% (wt/wt) in a given volume (20, 40, or 80 ml) of broth, or by holding the concentration of chemical constant but increasing the volume of broth in the test vessel, (ii) the temperature of treatment was increased (7, 22, 37, and 47 C), (iii) samples with 1.5% (wt/wt) f-21 were agitated, (iv) young (8 h) rather than old (36 h or 10 days) cells were treated, and (v) cells were grown in YM broth without, rather than with, glucose. Adjusting the pH (6.3 to 4.0) of broth before treatment, pretreating the substrate with f-21, or distilling the chemical before use had no effect on viability of cells when treated with f-21. Yeast cells inactivated by f-21, chlorine, or heat were more resistant to disruption by sonic treatment than were viable cells.
机译：将酿酒酵母在含有YM肉汤和二氯氟甲烷（f-21）的气雾罐中孵育。通过接种（1％体积/体积）YM肉汤并通过板计数程序（YM琼脂）确定活细胞的存在和数目。在以下情况下，酵母的失活会更快或更快速地发生：（i）通过在给定体积中将化学物质的浓度从0.5增加到1.5％（wt / wt）（20），使f-21的热力学活性（饱和值）变大。 ，40或80毫升）的肉汤，或通过保持化学成分的浓度恒定但增加测试容器中肉汤的体积，（ii）提高处理温度（7、22、37和47℃）， （iii）搅动f-21为1.5％（wt / wt）的样品，（iv）处理年轻（8 h）而不是老（36 h或10天）的细胞，并且（v）使细胞在YM中生长不含葡萄糖而不是含葡萄糖的肉汤。处理前，将肉汤的pH值调节到6.3至4.0，用f-21预处理底物，或在使用前蒸馏化学物质，对f-21处理后的细胞活力没有影响。通过f-21，氯或热灭活的酵母细胞比活细胞对声波处理的破坏更有抵抗力。

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