Effects of tellurite on growth of Saccharomyces cerevisiae
BioMetals, ISSN: 0966-0844, Vol: 22, Issue: 6, Page: 1089-1094
2009
- 7Citations
- 20Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations7
- Citation Indexes7
- CrossRef5
- Captures20
- Readers20
- 20
Article Description
The effects of potassium tellurite on growth and survival of rho and rho Saccharomyces cerevisiae strains were investigated. Both rho and rho strains grew on a fermentable carbon source with up to 1.2 mM KTeO, while rho yeast cells grown on a non-fermentable carbon source were inhibited at tellurite levels as low as 50 μM suggesting that this metalloid specifically inhibited mitochondrial functions. Growth of rho yeast cells in the presence of increasing amount of tellurite resulted in dose-dependent blackening of the culture, a phenomenon not observed with rho cultures. Transmission electron microscopy of S. cerevisiae rho cells grown in the presence of tellurite showed that blackening was likely due to elemental tellurium (Te) that formed large deposits along the cell wall and small precipitates in both the cytoplasm and mitochondria. © 2009 Springer Science+Business Media, LLC.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=71349086067&origin=inward; http://dx.doi.org/10.1007/s10534-009-9259-7; http://www.ncbi.nlm.nih.gov/pubmed/19760109; http://link.springer.com/10.1007/s10534-009-9259-7; https://dx.doi.org/10.1007/s10534-009-9259-7; https://link.springer.com/article/10.1007/s10534-009-9259-7
Springer Science and Business Media LLC
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