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酿酒酵母中的原生质体融合

Protoplast fusion in Saccharomyces cerevisiae.

作者信息

Skała J, Kotylak Z

出版信息

Acta Microbiol Pol. 1984;33(1):25-35.

PMID:6205546
Abstract

The ability of different Saccharomyces cerevisiae yeast strains to form protoplasts and protoplast fusion were studied. The protoplast formation depended mainly on strains used and the time of snail gut enzyme action. The percentages of the regenerating protoplasts varied, depending on strain, from 3 to 33 per cent. From the fusion experiments one can establish that kariogamy is prerequisite for stable for stable diploid formation. The yields of protoplast fusion were higher when both strains were rho+ as compared with rho+ and rho 0 combinations.

摘要

研究了不同酿酒酵母菌株形成原生质体和原生质体融合的能力。原生质体的形成主要取决于所用菌株和蜗牛消化酶的作用时间。再生原生质体的百分比因菌株而异,从3%到33%不等。从融合实验可以确定,核配是稳定二倍体形成的先决条件。与rho+和rho 0组合相比,当两个菌株都是rho+时,原生质体融合的产量更高。

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