Genetic characterization of pathogenic Saccharomyces cerevisiae isolates.
Genetic characterization of pathogenic Saccharomyces cerevisiae isolates.
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DOI：
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发表时间：
1994-04
期刊：
影响因子：
3.3
通讯作者：
J. McCusker;K. Clemons;D. Stevens;Ronald W. Davis
中科院分区：
文献类型：
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作者：
J. McCusker;K. Clemons;D. Stevens;Ronald W. Davis
来自人类患者的酿酒酵母分离株已经进行了遗传分析。这些菌株的一些特征与实验室和工业菌株酿酒酵母有很大不同，因此，已使用严格的基因测试来确认它们是酿酒酵母。这些临床分离株中的大多数能够在42度的温度下生长，这个温度完全抑制了大多数其他酿酒酵母菌株的生长。这一特性可以被认为是一种毒力特征，可能有助于解释这些分离物在人类宿主中的存在。在42度下生长的能力被证明是多基因的，主要是基因座之间的加性效应。酿酒酵母将为真菌毒力的进化和遗传分析以及多基因性状的研究提供有用的模型。
Saccharomyces cerevisiae isolates from human patients have been genetically analyzed. Some of the characteristics of these isolates are very different from laboratory and industrial strains of S. cerevisiae and, for this reason, stringent genetic tests have been used to confirm their identity as S. cerevisiae. Most of these clinical isolates are able to grow at 42 degrees, a temperature that completely inhibits the growth of most other S. cerevisiae strains. This property can be considered a virulence trait and may help explain the presence of these isolates in human hosts. The ability to grow at 42 degrees is shown to be polygenic with primarily additive effects between loci. S. cerevisiae will be a useful model for the evolution and genetic analysis of fungal virulence and the study of polygenic traits.