伊豆赤沢海洋深層水から分離した酵母の酸化ス ト レス耐性に関する研究(Investigation of the oxidant stress tolerance of the yeast isolated from deep seawater in Izu-Akazawa)
- 伊豆赤沢海洋深層水から分離した酵母の酸化ス ト レス耐性に関する研究(Investigation of the oxidant stress tolerance of the yeast isolated from deep seawater in Izu-Akazawa)
- 野村道康 、 山田勝久、今回千秋、小林武志、寺原 猛(M. Nomura, K. Yamada, C. Imada, T. Kobayashi and T. Terahara)
It is known that there are few microbes from deep seawater (DSW) in lzu-Akazawa because of special environmental features such as low temperature and cleanliness. We showed that DSW is an important source for the isolation of useful microbes because they have different microbial community structures compared to surface seawater， although there are fewer organisms. As reported previously), three strains of Saccharomyces cerevisiae， which are useful especially in the industry， were isolated and investigated for their phenotypic characterization and were shown to be different compared to the Type strain from the terrestrial environment， such as salt tolerance， cultivating temperature， chronological lifespan and the ability for anti-oxidative stress. In this research， we reported the ability of these strains to produce anti-oxidative stress， which will be investigated further.