啤酒酵母原生质体的制备、融合及再生

STUDIES ON THE FORMATION REGENERATION AND FUSION OF PROTOPLAST IN SACCHARAMYCES CERVISIAE

本文以16号(his^-)啤酒酵母和STA(ade^-)啤酒酵母作出发菌株进行原生质体融合,并探讨了菌龄、酶解时间,菌体分散程度和培养基种类等对原生质体融合的影响。

The article reported the experiment of S.cerevisiae strain 16(his^-) and S.cerevisiae strain STA(ade^-) protoplast fusion and discussed some effect on the protoplast fusion such as generations,time of enzyme reaction dispersing extent of yeast cells and medium type etc.