Adaptation Mechanism of Yeast to Extreme Environments : Construction of Salt-Tolerance Mutants of the Yeast Saccharomyces cerevisiae
スポンサーリンク
概要
- 論文の詳細を見る
A salt-tolerant mutant was derived from a haploid ywast, Saccharomyces cerevisia DKD-5D-H, through repeated mutations with ethyl methanesulfonate. The mutant showed decreased cell size and could grow in the presence of NaCl up to 10%. A similar mutation method was also used to induce salt-tolerance in a diploid yeast, S. cerevisiae Kyokai no. 7. The mutant of the strain showed drastically decreased cell size, almost comparable with that of bacteria, and was resistant to NaCl up to 18%. These two mutation studies on haploid and diploid yeast strains indicated that the salt-tolerance was acquired through the decrease in yeast cell size.
- 社団法人日本生物工学会の論文
- 1992-03-25
著者
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MURATA KOUSAKU
Research Institute for Food Science, Kyoto University
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KIMURA AKIRA
Research Institute for Food Science, Kyoto University
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Kimura A
Kyoto Univ. Kyoto
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Kimura Akira
Research Institute For Food Science Kyoto University
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Kimura A
Hokkaido Univ. Sapporo Jpn
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FUKUDA Yasuki
Chukyo Community College
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Murata Kousaku
Research Institute For Food Science Kyoto Univeristy
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Kimura A
Research Institute For Food Science Kyoto University
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MATSUTANI Keiko
Chukyo Community College
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YAJIMA NORIO
Asama Kasei Co. Ltd.
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Fukuda Y
Chukyo Community College
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Kimura Akira
Research Center for Solar Energy Chemistry, Osaka University, 1-3 Machikaneyama, Toyonaka, Osaka 560-8531, Japan
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