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通过转化相关的细胞融合使酿酒酵母菌株杂交和多倍体化。

Hybridization and Polyploidization of Saccharomyces cerevisiae Strains by Transformation-Associated Cell Fusion.

机构信息

Department of Fermentation Technology, Osaka University, Suita-shi, Osaka 565, Japan.

出版信息

Appl Environ Microbiol. 1985 Jan;49(1):244-6. doi: 10.1128/aem.49.1.244-246.1985.

Abstract

Hybrid or polyploid clones of Saccharomyces cerevisiae produced by protoplast fusion were easily isolated by selecting transformants with the plasmid phenotype because the transformation was directly associated with cell fusion. When haploid cells were used as the original strain, the transformants were mostly diploids with a significant fraction of polyploids (triploids or tetraploids). Repeated transformation after curing the plasmid gave rise to clones with higher ploidy, but the frequency of cell fusion was severely reduced as ploidy increased.

摘要

通过原生质体融合产生的酿酒酵母杂种或多倍体克隆可以通过选择具有质粒表型的转化体来轻松分离,因为转化与细胞融合直接相关。当使用单倍体细胞作为原始菌株时,转化体主要是二倍体,具有显著比例的多倍体(三倍体或四倍体)。在消除质粒后进行多次转化会产生更高倍性的克隆,但随着倍性的增加,细胞融合的频率会严重降低。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/601f/238381/77c7c51b2192/aem00147-0261-a.jpg

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