Auxin-induced heritable variants in yeast with special reference to physiological and genetic characters

概要

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A high concentration (400 mg/1) of an auxin, α-naphthaleneacetic acid produced heritable variants differing in cell form and size and in sporulation ability in a diploid strain of Saccharomyces cerevisiae. These variants showed altered absorption spectra in the region of cytochromes a + a_3, b and/or c, but could grow in a glycerol medium. Cultures of dissected spores from these variants involved many non-maters. These variants showed irregular segregation of nutritional markers and/or a high DNA content per cell. Since most of the variants grow more slowly on an auxin medium than does the original strain, they seem to be produced by the induction by auxin rather than by selective enrichment. Genetic control of the ability to respond to auxin and the biological significance of auxin-induced variation in yeast is discussed.
日本植物生理学会の論文