van der Westhuizen T J, Pretorius I S
Department of Microbiology, University of Stellenbosch, South Africa.
Antonie Van Leeuwenhoek. 1992 May;61(4):249-57. doi: 10.1007/BF00713932.
Electrophoretic banding patterns of total soluble cell proteins, DNA restriction fragments and chromosomal DNA were used to characterise ten strains of Saccharomyces cerevisiae used for commercial production of wine. These fingerprinting procedures provided unique profiles for all the different yeast strains and can therefore be used to identify and control industrial strains. Furthermore, the protein profiles, restriction fragments banding patterns and electrophoretic karyotyping by contour clamped homogeneous electric field electrophoresis (CHEF), were valuable to differentiate hybrid and parental strains in yeast breeding programmes. Hybrid strains, with desirable oenological properties, were obtained by mass spore-cell mating between a heterothallic killer yeast and two homothallic sensitive strains and all were shown to have unique DNA fingerprints and electrophoretic karyotypes.
利用总可溶性细胞蛋白、DNA限制性片段和染色体DNA的电泳条带模式，对用于葡萄酒商业生产的10株酿酒酵母菌株进行了表征。这些指纹图谱程序为所有不同的酵母菌株提供了独特的图谱，因此可用于识别和控制工业菌株。此外，蛋白质图谱、限制性片段条带模式以及通过轮廓钳位均匀电场电泳（CHEF）进行的电泳核型分析，对于区分酵母育种计划中的杂交菌株和亲本菌株很有价值。通过异宗配合的杀伤酵母与两个同宗配合的敏感菌株之间的大量孢子-细胞交配，获得了具有理想酿酒特性的杂交菌株，并且所有杂交菌株均显示具有独特的DNA指纹和电泳核型。
