"...studies were cultured in URA+ selective dextrose (SD)
medium (0.7% [w/v] Difco yeast nitrogen base, 2% [w/v] glucose, 0.005%
[w/v] adenine hemisulfate, and each of L-histidine, L-tryptophan and
L-leucine at concentration of 0.003% [w/v])."
哎....我彻底晕了，大肠杆菌的克隆什么的还没搞明白呢，又得学习酵母的...
此酿酒酵母为S. cerevisiae W303(MATa leu 2-3/112 ura 3-1 trp 1-1 his 3-11/15 ade 2-1 can 1-100 mal 10 GAL SUC2)我实在看不懂，跟密码一样...
质粒p416GPD的相关性状，在文献中查到，叫URA3作为它的marker gene。不懂什么意思额。。。
S. cerevisiae W303(MATa leu 2-3/112 ura 3-1 trp 1-1 his 3-11/15 ade 2-1 can 1-100 mal 10 GAL SUC2)括号里面指该菌株的缺失的基因啊，比如缺失leu，ura， trp......，用SD培养基是只有添加了这些氨基酸或者嘧啶的时候，酿酒酵母才能生长，转入酿酒酵母的质粒后，由于质粒上有URA基因，因此，转质粒后，酿酒酵母在未添加URA的SD培养基上可以生长，从而达到筛选的目的。
没什么难懂的啊，看看酿酒酵母drop-out培养基相关知识就OK了。 http://www.hopebiol.com/asphtml/refere104.htm
[ Last edited by susizheng on 2011-2-21 at 16:27 ]
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