酿酒酵母遗传缺陷型菌株化学转化方法研究  

Research on the Chemical Transformation Methods for the Defective Saccharomyces Cerevisiae

作　　者：刘文玉[1] 

机构地区：[1]黑龙江省轻工科学研究院,黑龙江哈尔滨150010

出　　处：《酿酒》2018年第1期96-97,共2页Liquor Making

摘　　要：研究酿酒酵母遗传缺陷型菌株化学转化方法的目的是通过特定的手段,来改变转化条件,从而达到提高酿酒酵母遗传缺陷型DNA的转化率。为了充分发挥酿酒酵母遗传缺陷型菌株的作用,首先需要提高其转化率,为此,我们在针对酿酒酵母遗传缺陷型菌株化学转化方法时,可以以此为切入点,将对遗传缺陷型菌株的转化带来影响的元素进行解析,通过相应的处理方法降低这些元素对遗传缺陷型菌株转化率的影响,从而提高酿酒酵母遗传缺陷型菌株的转化率。The purpose of study was to improve the DNA transformation rate for the defective Saeeharomyces eerevisiae by changing the condition of transformation through specific methods. In order to fulfill the role of defective Saceharomyces cerevisiae, improvement of the DNA transformation rate is considered first. Therefore, we used chemical transformation methods, and through the influential elements＇ analysis, the effects of these elements on the transformation rate were reduced and the transformation rate increased.

关 键 词：遗传转化 遗传缺陷型菌株 酿酒酵母 

分 类 号：TS261.11[轻工技术与工程—发酵工程] TS261.15[轻工技术与工程—食品科学与工程]