Table 3.
Sensitivity of yeast strains to arsenic and antimony salts
| MICa (mM)
|
|||
|---|---|---|---|
| Strain | As(III)b | As(V)c | Sb(III)d |
| Wild type | 1.20 | 6.00 | 15.0 |
| yap1Δ | 0.75 | 5.00 | 2.00 |
| yap8Δ | 0.20 | 1.00 | 10.0 |
| yap1Δ yap8Δ | 0.07 | 0.75 | 1.00 |
| acr3Δ | 0.10 | 1.00 | 10.0 |
| ycf1Δ | 0.75 | 5.00 | 0.25 |
| acr3Δ ycf1Δ | 0.05 | 0.40 | 0.15 |
| yap1Δ ycf1Δ | 0.50 | 5.00 | 0.25 |
| yap8Δ acr3Δ | 0.10 | 1.00 | 10.0 |
a
MIC is the concentration at which no growth was observed on glucose medium. MIC values were determined on the basis of three independent experiments with identical results.
b
Sodium arsenite.
c
Sodium arsenate.
d
Potassium antimonyl tartrate.