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酿酒酵母与大肠杆菌之间人工内共生的研究。

Study of an artificial endoassociation between Saccharomyces cerevisiae and Escherichia coli.

作者信息

González M T, Martin I, Guerra I, Montoya E

出版信息

Microbios. 1987;50(203):99-108.

PMID:3299006
Abstract

The establishment of an artificial endoassociation between Escherichia coli (JC 5466, trp, his, recA 56, lac delta X 74, SpcR, harbouring the plasmid pRD1 which confers on it the capacity to produce penicillinase), and Saccharomyces cerevisiae (3.2, a, ade, ura, lys) was carried out in order to study its behaviour and stability. The pattern of protoplast reversion to whole cells, the penicillinase production capacity, the stability without selective pressure and the bacterial localization in the yeast cells, is described and discussed.

摘要

为了研究其行为和稳定性,在大肠杆菌(JC 5466,色氨酸缺陷型、组氨酸缺陷型、recA 56、乳糖操纵子缺失X 74、壮观霉素抗性,携带赋予其产生青霉素酶能力的质粒pRD1)和酿酒酵母(3.2,a型,腺嘌呤缺陷型、尿嘧啶缺陷型、赖氨酸缺陷型)之间建立了人工内共生关系。描述并讨论了原生质体回复为完整细胞的模式、青霉素酶生产能力、无选择压力下的稳定性以及细菌在酵母细胞中的定位。

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