适应性进化
生物
酿酒酵母
表型
类胡萝卜素
适应性策略
酵母
生产力
实验进化
寄主(生物学)
生化工程
计算生物学
遗传学
基因
工程类
食品科学
历史
宏观经济学
经济
考古
作者
Luis H. Reyes,Katy C. Kao
出处
期刊:Methods in molecular biology
日期:2018-01-01
卷期号:: 319-330
被引量:9
标识
DOI:10.1007/978-1-4939-7295-1_20
摘要
Adaptive laboratory evolution is a powerful technique for strain development. However, the target phenotypes using this strategy have been limited by the required coupling of the phenotype-of-interest with fitness or survival, and thus adaptive evolution is generally not used to improve productProduct formation. If the desired productProduct confers a benefit to the host, then adaptive evolution can be an effective approach to improve host productivity. In this book chapter, we describe an effective adaptive laboratory evolution strategy for improving productProduct formation of carotenoids, a class of compounds with antioxidantAntioxidant potential, in the yeast Saccharomyces cerevisiae.
科研通智能强力驱动
Strongly Powered by AbleSci AI