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[酿酒酵母中原生质体融合构建的种间三倍体融合杂种自身减数分裂产物的遗传特性分析]

[Analysis of genetic properties of meiotic products from an interspecific triploid fusion-hybrid itself constructed by protoplast fusion in Saccharomvces].

作者信息

Li T, Zhao X, Du Y, Zhi H, Chen S

机构信息

Department of Biological Science and Biotechnology Hangzhou University.

出版信息

Yi Chuan Xue Bao. 1995;22(6):487-93.

PMID:8900843
Abstract

A genetically stable interspecific triploid fusion-hybrid between a diploid Saccharomyces cerevisiae var. ellopsoideus and a haploid Saccharomyces diastaticus was constracted by protoplast fusion technique. Experimental results indicate that such hybrid can be induced to sporulate as a sexual hybrid. Genetic analysis of the complete and non-complete tetrads demonstrates that the prototrophic interspecific triploid fusion-hybrid HU-KDF-240 selected by nutritional complementation experienced segregation and exchange for the genetic markers, and showed parental ditype and recombination in the meiotic process of sporulation. The results of the tetrad analysis of the hybrid HU-KDF-240 showed a 1:2 segregation ratio for soluble starch fermenting and non-fermenting characters and a 1:1 segregation ratio for genetic markers of the auxotrophic character in 349 complete and non-complete tetrads from 186 asci of the hybrid.

摘要

通过原生质体融合技术构建了二倍体椭圆型酿酒酵母变种与单倍体糖化酵母之间遗传稳定的种间三倍体融合杂种。实验结果表明,这种杂种可作为有性杂种诱导产孢。对完整和不完整四分体的遗传分析表明,通过营养互补筛选出的原养型种间三倍体融合杂种HU-KDF-240在遗传标记上发生了分离和交换,并且在产孢的减数分裂过程中表现出亲二型和重组。杂种HU-KDF-240的四分体分析结果显示,在来自该杂种186个孢子囊的349个完整和不完整四分体中,可溶性淀粉发酵和不发酵性状的分离比为1:2,营养缺陷型性状的遗传标记分离比为1:1。

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