| 酿酒酵母单倍体与双倍体原生质体的融合* |
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| 引用本文： | 楼纯菊,沈永强,焦瑞身,张明,符桂蓉,李智华.酿酒酵母单倍体与双倍体原生质体的融合*[J].菌物学报,1985,4(2). |
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| 作者姓名： | 楼纯菊 沈永强 焦瑞身 张明 符桂蓉 李智华 |
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| 作者单位： | 中国科学院上海植物生理研究所；轻工业部甘蔗糖蜜科学研究所 |
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| 摘 要： | 本文报道用酿酒酵母(Saccharomyces cerevisiae)原生质体融合,得到营养互补的融合子为三倍体,其生长速度、发酵速率均较亲株提高1—2倍。部分融合子酒精的产量高于亲株,同时高于目前使用的酒精发酵生产菌株。
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| 关 键 词： | 酿酒酵母 原生质体融合 |
PROTOPLAST FUSION OF SACCHAROMYCES CEREVISIAE |
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| Abstract: | Intraspecific protoplast fusion,induced by polyethylene glycol and Ca~(++),was carried out between auxotrophin haploid and diploid mutants of Saccharomy- ces cerevisiae.It was observed that nutritionally complemented stable heterozygous tri- ploid hybrids were obtained as evidenced by the cell DNA content and the cell volume. The growth rate and the fermentation rate of the triploid hybrids were much faster,and the productivity of alcohol was 2% higher thart that of the parental strains.The advan- tages of this triploid hybrids may have some industrial uses. |
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| Keywords: | Saccharomyces cerevisiae Protoplast fusion |
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