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[与通过酿酒酵母和粟酒裂殖酵母杂交获得的早期远缘杂种相比,一种新的远缘杂种的分离特征]

[Characteristics of the segregation of a new remote hybrid compared to an earlier remote hybrid obtained from crossing Saccharomyces cerevisiae with Schizosaccharomyces pombe].

作者信息

Kosikov K V

出版信息

Mikrobiologiia. 1983 May-Jun;52(3):512-4.

PMID:6353183
Abstract

The variability of two remote hybrids between Saccharomyces cerevisiae and Schizosaccharomyces pombe was compared in the course of their vegetative splitting. Hybrid 69 was obtained upon fusion of germinating spores, hybrid 92 was produced by copulation of vegetative cells. The variability of hybrid 92 was more diverse in terms of the size and shape of its cells; moreover, the hybrid yielded adenine-dependent haploid cells typical of S. cerevisiae with red colonies as well as dividing cells very similar to S. pombe with cross septa. Hybrid 69 did not produce such cultures.

摘要

在酿酒酵母和粟酒裂殖酵母的两个远缘杂种营养分裂过程中,对它们的变异性进行了比较。杂种69是由萌发的孢子融合得到的,杂种92是由营养细胞交配产生的。杂种92的细胞大小和形状变异性更大;此外,该杂种产生了酿酒酵母典型的依赖腺嘌呤的红色菌落单倍体细胞,以及与粟酒裂殖酵母非常相似的带有交叉隔膜的分裂细胞。杂种69没有产生这样的培养物。

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