| 酵母细胞的高效转化方法 |
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| 引用本文： | 王正祥,方慧英,诸葛健. 酵母细胞的高效转化方法[J]. 食品与生物技术学报, 1998, 17(3) |
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| 作者姓名： | 王正祥 方慧英 诸葛健 |
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| 作者单位： | 无锡轻工大学生物工程学院 |
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| 基金项目： | 国家“九五”科技攻关项目 |
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| 摘 要： | 运用醋酸锂处理酵母细胞，建立并优化了酵母完整细胞的高效质粒转化体系，转化率达１０４μｇ－１．通过对影响转化的诸因子的研究，发现载运ＤＮＡ是影响酵母完整细胞转化效率的最主要因素，热休克处理及处理时间、聚乙二醇相对分子质量及浓度等对转化率也有显著影响。
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| 关 键 词： | 酵母细胞；质粒；转化；脱氧核糖核酸 |
A High Efficiency Method for Transformation of Intact Yeast Cells |
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| Wang Zhengxiang Fang Huiying Zhuge Jian. A High Efficiency Method for Transformation of Intact Yeast Cells[J]. Journal of Food Science and Biotechnology, 1998, 17(3) |
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| Authors: | Wang Zhengxiang Fang Huiying Zhuge Jian |
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| Abstract: | A method with the efficiency of 10 4 per microgram of plasmid DNA for transformation of intact yeast cells with yeast E. coli shuttle vectors was established by treating intact cells with lithium acetate. The presence and the concentration of cassier DNA were found to be the key factors affecting the transformation efficiency.The molecular weight and concentration of polyethylene glycerol,as well as the heat shock also affect the transformation efficiency remarkably. |
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| Keywords: | yeast cells plasmid transformation DNA |
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