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酵母耐盐机制的研究进展
引用本文:付畅,杨传平,刘桂丰,姜静.酵母耐盐机制的研究进展[J].遗传,2003,25(6):757-761.
作者姓名:付畅  杨传平  刘桂丰  姜静
作者单位:1.College of Forest Resource and Environment,Northeast Forestry University,Harbin 150040,China; 2.College of Life and Environment,Harbin Normal University,Harbin 150080,China 1.东北林业大学森林资源与环境学院,哈尔滨 150040; 2.哈尔滨师范大学生命与环境科学学院,哈尔滨 150080
基金项目:国家重大基础研究发展规划项目973项目(G19999016003)~~
摘    要:酵母是一种真核模式生物同时也是一种耐盐微生物,其基因表达和信号传导系统的调节机制及离子运输机制与高等真核生物类似。酵母耐盐机制的研究有助于阐明真核生物的耐盐机制。本文综述了酵母在盐胁迫下的信号传导途径和分子应答机制,以及在酵母耐盐机制研究中主要的研究方法。 Abstract:Yeast is a model eukoryotic organism and salt-tolerant microorganism.The regulative mechanism of gene expression and signal transduction and ion transport of yeast is similar to that of higher eukoryotic organism.The research on salt-tolerant mechanism of yeast will be helpful to the illustrate the salt-tolerant mechanism of higher eukoryotic organism.This review summarized the signal transduction pathway and molercular responses of yeast under salt stress and the major research methods in the research on the salt-tolerant mechenism in yeast.

关 键 词:转录应答  yeast  耐盐基因  Key  words  盐胁迫  酵母  
文章编号:0253-9772(2003)06-0757-05
修稿时间:2002年9月9日

Advances of Salt-Tolerant Mechanism in Yeast
Chang Fu,Chuan-Ping Yang,Gui-Feng Liu,Jing Lou.Advances of Salt-Tolerant Mechanism in Yeast[J].Hereditas,2003,25(6):757-761.
Authors:Chang Fu  Chuan-Ping Yang  Gui-Feng Liu  Jing Lou
Institution:College of Forest Resource and Environment, Northeast Forestry University, Harbin 150040, China.
Abstract:Yeast is a model eukoryotic organism and salt-tolerant microorganism.The regulative mechanism of gene expression and signal transduction and ion transport of yeast is similar to that of higher eukoryotic organism.The research on salt-tolerant mechanism of yeast will be helpful to the illustrate the salt-tolerant mechanism of higher eukoryotic organism.This review summarized the signal transduction pathway and molercular responses of yeast under salt stress and the major research methods in the research on the salt-tolerant mechenism in yeast.
Keywords:
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