国内酿酒酵母分子遗传与育种研究40年_何秀萍.pdfVIP

微生物学通报 Mar. 20, 2014, 41(3): 450−458 Microbiology China © 2014 by Institute of Microbiology, CAS tongbao@ DOI: 10.13344/j.microbiol.china.130803 历史回顾与进展 国内酿酒酵母分子遗传与育种研究40 年 何秀萍 ( 中国科学院微生物研究所 中国科学院微生物生理与代谢工程重点实验室 北京 100101) 摘 要：酿酒酵母作为最简单的真核生物，是研究真核生物基本生命规律的重要模式系统，也 是生物产业领域非常重要的微生物细胞工厂。在《微生物学通报》创刊 40 周年之际，本文综 述了国内 40 年来在酿酒酵母分子遗传学与育种研究的重要进展，如分子遗传学研究手段的建 立、重要功能基因的分析、重要生命过程的遗传基础和调控机制，以及酵母菌育种技术的建立 与应用等。 关键词：酿酒酵母，分子遗传，育种技术 Research progress of molecular genetics and breeding of Saccharomyces cerevisiae in China in the past 40 years HE Xiu-Ping (CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China) Abstract: As a unicellular organism, Saccharomyces cerevisiae is an ideal model system for illumi- nation of substantial cellular functions of eukaryotes. Meanwhile, this organism is also an important th microbial cell factory in biotechnology. On the occasion of the 40 anniversary of the magazine Mi- crobiology China, the research advances of molecular genetics and breeding of S. cerevisiae in china in the past 40 years, such as tools for genetic manipulation, functional analysis of specific genes, the genetic basis and regulatory mechanism underlying the important biological processes, development and application of breeding approaches, were reviewed here. Keywords: Saccharomyces cerevisiae, Molecular genetics, Breeding technology 酵 母 菌 ， 特 别 是 酿 酒 酵 母 (Saccharomyces 加剂等的生产中得到广泛应用。早在公元前 6 00