摘要
传统的酵母菌分类鉴定主要以其形态学特征,尤其是生理生化特征为依据,但这些特征易受培养条件的影响常出现不确定的结果。为弥补这种鉴定方法的不足,近年来,应用分子生物学技术鉴定酵母菌种得到了快速发展。主要介绍了DNA G+C摩尔百分含量分析、脉冲电泳核型分析(PFGE)、随机扩增多态DNA(Random Amplified Polymorphic DNA)、DNA限制性酶切片段多态性(Restriction Fragmen Length Polymorphism)、序列分析、DNA-DNA杂交等若干分子生物技术的方法、原理以及在酵母菌鉴定方面的应用现状、前景和局限性。
Traditionally, the strain and species identification of yeasts is based on their morphological traits, especially their physiological and biochemical ones. These characteristics are strongly influenced by culture conditions and usually result in uncertain identification results. In recent years, the application of molecular biotechnologies in the strain and species identification of yeasts has advanced rapidly. In this review, the mechanisms and methods of several molecular biotechnologies were introduced, including G＋C molar percentage of DNA, karyotype analysis by pulsed field gel electrophoresis （PFGE）, random amplified polymorphic DNA, restriction fragments length polymorphism, DNA sequence analysis and DNA-DNA hybridization. Moreover, the current situations, perspectives and limitations of applying these molecular biotechnologies to identify yeast strains were pointed out.
出处
《饮料工业》
2009年第10期1-4,共4页
Beverage Industry
关键词
分子生物学
酵母菌
鉴定
molecular biology
yeast
identification
