不同来源酿酒酵母菌株的随机扩增多态DNA分析  

Analysis of Different Saccharomyces cerevisiae Strains by Random Amplified Polymorphic DNA

作　　者：沈力飞[1] 杨振泉[2] 方维明[2] 金昌海[2] 汪志君[2] 

机构地区：[1]扬州大学生物科学与技术学院 [2]扬州大学食品科学与工程学院,扬州225001

出　　处：《食品与发酵工业》2005年第10期1-4,共4页Food and Fermentation Industries

基　　金：江苏省科委十五攻关项目(No.BE2001397)

摘　　要：研究中试用了20个随机引物对16株不同来源的酿酒酵母菌株全基因组进行了随机扩增多态DNA分析,其中OPG06,OPG11和OPG20三条适宜引物具有鉴别作用,每一引物均可扩增1～10条DNA片段,大多数片段分子量大小在100～2000bp之间,共扩增出34条RAPD谱带,多态性为85.3%,获得了稳定清晰的菌株RAPD指纹图谱。RAPD分析结果表明,不同来源的酿酒酵母菌株之间的遗传相似系数在37.5%～94.1%之间,反映出较高的遗传差异性,并可通过聚类分析将16株不同来源的酿酒酵母菌株按亲缘关系的远近分为6个类群。结果表明,利用RAPD标记技术在基因水平上对酿酒酵母菌株进行分子鉴定和分型是可行的。In this paper, 20 random primers were tested to the Random Amplified Polymorphic DNA （RAPD） analysis on 16 strains of Saccharomyces cerevisiae isolated from different sources, and 3 effective primers named OPG-06, OPG-11and OPG-20 were elected. Each of them could amplify 1 to 10 DNA fragments of 100--2000bp. 34 RAPD bands were amplified, 85.3 % of them was being polymorphic. The comparative research of the cluster analysis based on the RAPD bands spectra showed that the similarity coefficient between two different strains were varied from 37.5 % to 94.1%, indicating that there are some genomic difference among different isolates, and 16 Saccharomyces cerevisiae strains in this experiment could be classified to 6 groups according to their genetic relationship. These results suggest the possibility of using RAPD to type and character Saccharomyces cerevisiae at genomic level.

关 键 词：酿酒酵母 RAPD 多态性 聚类分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]