酿酒酵母:一种具有持久重要性的单细胞模式遗传生物

Pamela K. Hanson
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引用次数: 12

摘要

尽管最出名的可能是它在烘焙和酿造中的作用,但萌芽酵母酿酒酵母在广泛的栖息地中都有发现,并已被用于实验室。酿酒酵母作为一个强大的遗传模型系统的声誉部分源于其显著有效的同源重组,这使研究人员能够很容易地修改酵母基因。这种遗传易处理性也有助于酵母被选为诺贝尔奖获得者的首选系统,他们研究了从细胞周期到膜运输的所有方面。作为第一个基因组完全测序的真核生物,酿酒酵母长期以来一直处于基因组规模研究的前沿,包括微阵列、系统基因缺失,以及最近构建的全合成真核基因组。一个专门的、精心策划的数据库和广泛的商业收藏使新的研究人员很容易采用这个系统来回答真核细胞生物学中的根本重要问题。©2018 John Wiley&Sons,股份有限公司版权所有。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Saccharomyces cerevisiae: A Unicellular Model Genetic Organism of Enduring Importance

Though perhaps best known for its roles in baking and brewing, the budding yeast Saccharomyces cerevisiae is found in a wide range of habitats and has been adapted for use in the laboratory. S. cerevisiae’s reputation as a powerful genetic model system stems in part from its remarkably efficient homologous recombination, which allows researchers to readily modify yeast genes. This genetic tractability also contributed to yeast's selection as the system of choice for Nobel laureates who studied everything from the cell cycle to membrane trafficking. As the first eukaryote to have its genome fully sequenced, S. cerevisiae has long been at the leading edge of genomic-scale research, including microarrays, systematic gene deletion, and more recently, construction of a fully synthetic eukaryotic genome. A dedicated, well-curated database, and a wide range of commercially available collections make it easy for new researchers to adopt this system to answer fundamentally important questions in eukaryotic cell biology. © 2018 by John Wiley & Sons, Inc.

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