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在孢子萌发过程中通过热处理使酿酒酵母进行核内有丝分裂二倍体化。

Endomitotic diploidization of Saccharomyces cerevisiae by heat treatment during spore germination.

作者信息

Tani Y, Tomohiro Y, Miyata A, Furukawa K, Hayashida S

机构信息

Fukutokucho Co., Ltd, Fukuoka, Japan.

出版信息

Yeast. 1993 May;9(5):519-21. doi: 10.1002/yea.320090507.

Abstract

Diploid cells with ability to mate, hereafter referred to as diploid mater cells, were obtained at significant frequencies by the heat treatment of haploid spores at the early germination stage in Saccharomyces cerevisiae heterothallic strain CG5M (a/alpha diploid cells heterozygous for five auxotrophic markers). The highest frequency (ca. 11%) of diploidization was obtained from viable cells after heat treatment at 55 degrees C for 10 min when spores were precultivated for 30 min in liquid medium to initiate the germination. The diploid mater cells obtained were homozygous for mating type and for the auxotrophic markers. The diploidization of a spore is thus concluded to be due to endomitotic events in germinating heat-treated spores.

摘要

通过对酿酒酵母异型杂交菌株CG5M(五个营养缺陷型标记杂合的a/α二倍体细胞)早期萌发阶段的单倍体孢子进行热处理,以显著频率获得了具有交配能力的二倍体细胞,以下简称二倍体母细胞。当孢子在液体培养基中预培养30分钟以启动萌发后,在55℃热处理10分钟后,从存活细胞中获得了最高频率(约11%)的二倍体化。所获得的二倍体母细胞在交配型和营养缺陷型标记上是纯合的。因此得出结论,孢子的二倍体化是由于热处理后萌发孢子中的核内有丝分裂事件所致。

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