Effects of Low Temperature, Light and O_2 on Chilling-sensitive and -resistant Strains in Chlorella ellipsoidea
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概要
- 論文の詳細を見る
A low-temperature sensitive strain, Chlorella ellipsoidea Gerneck (IAM C-102), lost its chilling sensitivity during preservation. Cells of the original strain (low-temperature sensitive) and the variant (low-temperature resistant) were both synchronously grown under a 14-hr light-10-hr dark regime. In the original strain, cells at the D-L stage (transient phase) were most sensitive to a low temperature, whereas the variant cells were not damaged at any stage. During low-temperature treatment, the viability of D-L cells in the sensitive strain decreased after a lag period of 1 hr. The O_2-uptake activity (respiration) showed the same behavior as the viability, whereas the O_2-evolution activity (photosynthesis) decreased from the start of chilling. In the resistant strain, only O_2 evolution decreased. The decreased activity was restored when the chilled cells were incubated at 25℃. This restoration was inhibited by oligomycin. Lowering the light intensity or eliminating O_2 diminished the chilling injury of the sensitive strain. The results indicate that the chilling injury of Chlorella results from the combined effects of low temperature, light and O_2.
- 日本植物生理学会の論文
著者
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Yoshimoto Makoto
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Yoshimoto Makoto
Department Of Applied Chemistry And Chemical Engineering Faculty Of Engineering Yamaguchi University
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Hatano Shoji
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Hatano Shoji
Department Of Food Science And Technology Faculty Of Agriculture 46-09 Kyushu University
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Sadakane Haruo
Department Of Food Science And Technology Faculty Of Agriculture Kyushu University
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Ishibashi Kazuko
Faculty of Pharmacology, Fukuoka University
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Ishibashi Kazuko
Faculty Of Pharmacology Fukuoka University
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ISHIBASHI Kazuko
Faculty of Pharmaceutical Sciences, Department of Chemical Engineering, Fukuoka University
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