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温度对大肠杆菌感受态细胞的影响

The effect of temperature on the competent cell of Escherichia coli

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【作者】 柯涛张勇法潘园园马向东

【Author】 KE Tao, ZHANG Yongfa, PAN Yuanyuan,et al(College of Biotechnology and Food Science, Henan Agricultural University,Zhengzhou 450002,China)

【机构】 河南农业大学生物技术与食品科学学院河南农业大学生物技术与食品科学学院 河南郑州450002河南郑州450002河南郑州450002

【摘要】 在不同的培养温度下制备一系列大肠杆菌感受态细胞,并选取其中一组感受态细胞在4种不同的温度下保存,对培养温度与大肠杆菌感受态形成的关系以及感受细胞在不同保存温度下的保持情况进行了研究.结果表明,不同培养温度下大肠杆菌生长出现高峰期不同.其中,18℃和25℃,出现于对数期早期,而30℃和37℃则出现于对数期中后期.在25℃条件下转化效率最高.感受态细胞在4种不同温度条件下保存,受活菌数和感受态2种因素的影响程度都不同.转化效率在前期都有不同程度的提高,液氮条件下保存感受态细胞时间最长.

【Abstract】 A series of competent cells of Escherichia coli under different cultural temperatures was produced, and a givengroup of competent cells was chosen to keep under four different temperatures The relationship between efficiency of transformation and the cultural or preservation temperature was studied The result shows that different temperature results in different peak time At 18℃ and 25℃,peak time is at early time of log phase, while at 30℃ and 37℃, peak time is at middle and later time of log phase The highest transformation efficiency of competent appears at 25℃ Both the number of live cell and competent station affect the transformation efficiency, and the affecting degree is different at different temperatures At the early conservation time, transformation efficiency of all the temperature always increases And the temperature of liquid nitrogen contributes to the longest preservation time 

【关键词】 温度大肠杆菌感受态细胞转化
【Key words】 temperatureEscherichia colicompetent celltransformation
【基金】 河南省重点攻关项目(0223013500)
  • 【文献出处】 河南农业大学学报 ,Journal of Henan Agricultural University , 编辑部邮箱 ,2003年01期
  • 【分类号】Q932
  • 【被引频次】18
  • 【下载频次】1811
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