酿酒酵母的“杀手特性”：通过高温培养治愈
"Killer character" of Saccharomyces cerevisiae: curing by growth at elevated temperature.
作者信息
Wickner R B
出版信息
J Bacteriol. 1974 Mar;117(3):1356-7. doi: 10.1128/jb.117.3.1356-1357.1974.
Abstract
Normal "killer" strains of Saccharomyces cerevisiae, when grown at 37 to 40 C, produce almost exclusively nonkiller cells due to loss or mutation of at least part of the non-chromosomal killer genome.
摘要
酿酒酵母的正常“杀伤”菌株在37至40摄氏度下生长时，由于非染色体杀伤基因组至少部分的缺失或突变，几乎只产生非杀伤细胞。
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