摘要
对原生质体融合技术的研究进展进行概括,论述该技术的重要环节,包括遗传标记选择、原生质体制备、再生和融合以及融合子的鉴定等。通过分析其在降酸、增香、嗜杀活性和抗氧化性等优良性状整合上的研究结果,表明原生质体融合技术在优良果酒酵母育种上具有广泛的应用前景和重要的应用价值。
The research progress of protoplast fusion technology is outlined and the important aspects of the technology including selection of genetic mark,preparation,regeneration and fusion of protoplasts as well as identification of fusants are discussed.Through analysis of research results on acid modification,aroma improvement,killer character,antioxidation,it is claimed that protoplast fusion technology has a bright future in breeding of excellent wine yeasts.
出处
《食品研究与开发》
CAS
北大核心
2010年第9期163-166,共4页
Food Research and Development
