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| 酿酒酵母全基因组学及其应用研究进展 | |
| 引用本文： | 陈碧燕,文李. 酿酒酵母全基因组学及其应用研究进展[J]. 食品与机械, 2020, 0(11): 223-227,232 |
| 作者姓名： | 陈碧燕 文李 |
| 作者单位： | 长沙理工大学化学与食品工程学院,湖南 长沙 410114 |
| 基金项目： | 国家自然科学基金面上项目(编号:31972077) |
| 摘 要： | 文章综述了近年来对酿酒酵母在功能基因组学、比较基因组学、合成基因组学等方面的重大研究进展,并对其继续深入研究的方向及应用开发的前景进行了展望。 |
| 关 键 词： | 酿酒酵母；基因测序；功能基因组学；比较基因组学；合成基因组学 |
Progress in Saccharomyces cerevisiae genome research and relative application |
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| CHEN Bi-yan,WEN Li. Progress in Saccharomyces cerevisiae genome research and relative application[J]. Food and Machinery, 2020, 0(11): 223-227,232 | |
| Authors: | CHEN Bi-yan WEN Li |
| Affiliation: | College of Chemical and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China |
| Abstract: | In this review, the research progresses of Saccharomy-ces cerevisiae in functional genomics, comparative genomics, and synthetic genomics are summarized, and the direction of its in-depth research and the prospect of relative application and development are also proposed. |
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