Minhas Anu P, Biswas Dipanwita
University Institute of Engineering and Technology, Panjab University, Chandigarh, India.
Universite Grenoble Alpes, France.
Bio Protoc. 2019 Sep 5;9(17):e3352. doi: 10.21769/BioProtoc.3352.
is one of the most osmotolerant and halotolerant yeasts. Further, its association with traditional cheese and meat products imparting special flavors to these products project this yeast with enormous biotechnological potential in the agrofood sector. However, lack of an efficient transformation system in still direct the complementation based assay in mutants for functional analysis of genes. Here, we have described the development of an efficient transformation system for that is based on a histidine auxotrophic recipient strain, DBH9 (generated by UV induced random mutagenesis), and the DhHIS4 gene as the selectable marker. Moreover, the same method has also been employed for gene disruption in by homologous recombination.
是最耐渗透压和耐盐的酵母之一。此外，它与传统奶酪和肉类产品的关联赋予这些产品特殊风味，这表明这种酵母在农业食品领域具有巨大的生物技术潜力。然而，由于缺乏高效的转化系统，仍然需要在突变体中进行基于互补的测定来对基因进行功能分析。在此，我们描述了一种针对的高效转化系统的开发，该系统基于组氨酸营养缺陷型受体菌株DBH9（通过紫外线诱导随机诱变产生）和DhHIS4基因作为选择标记。此外，相同的方法也已用于通过同源重组在中进行基因破坏。
