一株德国酿酒酵母无抗性电转化条件的研究

Study on optimal electroporation conditions of Germanic Saccharomyces cerevisiae

无抗性基因转化是实现转基因食品安全性的重要途径之一,转化子筛选是该技术面对的最大瓶颈。本研究以一株德国酿酒酵母NSLA112为材料,探讨了电激转化过程中各参数对该细胞存活率的影响。结果表明:①该酵母与国内常见酿酒酵母有较大差别,电激转化参数需要随不同酵母种类进行调整;②无筛选标记的转化方法要求细胞具有较高的转化效率,同时降低转化操作后细胞的存活数量,以提高筛选工作的效率,较好地平衡了细胞死亡率与转化效率的关系。

Non-antibiotic resistance marker transformation is an important approach for the genetically modified foods （GMFs）, although the selection of transform is a choke point. The transformation efficiency was important for this procedure. The Saccharomyces cerevisiae NSLA112 was used to optimize parameters mentioned above. The result showed that the death rate and the transformation conditions were optimized.