Detection of maltose fermentation genes in the baking yeast strains of Saccharomyces cerevisiae

被引：13

作者：

Oda, Y

Tonomura, K

机构：

[1] Dept. of Food Science and Technology, Fukuyama University, Fukuyama, Hiroshima

[2] Dept. of Food Science and Technology, Fukuyama University, Fukuyama

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1996年 / 23卷 / 04期

关键词：

D O I：

10.1111/j.1472-765X.1996.tb00080.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The presence of any one of the five unlinked MAL loci (MAL1, MAL2, MAL3, MAL4 and MAL6) confers the ability to ferment maltose on the yeast Saccharomyces cerevisiae. Each locus is composed of three genes encoding maltose permease, alpha-glucosidase and MAL activator. Chromosomal DNA of seven representative baking strains has been separated by pulse-field gel electrophoresis and probed with three genes in MAL6 locus. The DNA bands to which all of the three MAL-derived proves simultaneously hybridized were chromosome VII carrying MAL1 in all of the strains tested, chromosome XI carrying MAL4 in six trains, chromosome III carrying MAL2 in three strains and chromosomes II and VIII carrying MAL3 and MAL6, respectively, in the one strain. The number of MAL loci in baking strains was comparable to those of brewing strains.

引用

页码：266 / 268

页数：3

共 12 条

[1] SEPARATION OF LARGE DNA-MOLECULES BY CONTOUR-CLAMPED HOMOGENEOUS ELECTRIC-FIELDS [J].