Breeding of temperature-sensitive mutant from Saccharomyces cerevisiae

Authors

YUE Xijie, College of Chemistry & Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
JIANG Xuewei, College of Chemistry & Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
LUO Xiaoming, College of Chemistry & Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
ZHOU Hui, College of Chemistry & Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
LIU Yongle, College of Chemistry & Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
CHEN Daiwen, Liannan Yao autonomous County Qixiang BIO-SCI CO., Ltd, Qingyuan, Guangdong 513300, China
ZHOU Zhiming, Liannan Yao autonomous County Qixiang BIO-SCI CO., Ltd, Qingyuan, Guangdong 513300, China

Abstract

In order to obtain the efficient secretion of intracellular product in yeast, as the original strain,Saccharomyces cerevisiae (2n), (n) were mutagenized with UV treatment, five mutants strain may have temperature-sensitive were selected. To further identify, Y₁ was used as the control bacterium, and its content of extracellular nucleic acids, proteins and FDP were determined, find that the highest degree of autolysis was Ts₄(2n), it’s content of nucleic acid and protein in extracellular environment were 1.709, 1.483, the concentration of FDP in extracellular environment was 38μg/mL, higher than Y₁ 24.1%. Ts^*₂ (n) and Ts^*₃ (n) also have a certain extent of temperature-sensitive. Therefore, 3 temperature-sensitive mutants were obtained in this study, which are Ts₄ (2n), Ts^*₂(n) and Ts^*₃ (n).

Publication Date

8-28-2016

First Page

9

Last Page

12,16

DOI

10.13652/j.issn.1003-5788.2016.08.003

Recommended Citation

Xijie, YUE; Xuewei, JIANG; Xiaoming, LUO; Hui, ZHOU; Yongle, LIU; Daiwen, CHEN; and Zhiming, ZHOU (2016) "Breeding of temperature-sensitive mutant from Saccharomyces cerevisiae," Food and Machinery: Vol. 32: Iss. 8, Article 3.
DOI: 10.13652/j.issn.1003-5788.2016.08.003
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/3

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