采用实时荧光定量PCR分析了新牧1号苜蓿(Medicago varia Xinmu-1)MvNHX1和MvDREB1基因在盐胁迫下的表达情况。此外,根据已获得的MvDREB1和MvNHX1基因序列设计特异引物,并以新牧1号苜蓿的基因组DNA为模板,克隆得到了这两个基因的启动子...采用实时荧光定量PCR分析了新牧1号苜蓿(Medicago varia Xinmu-1)MvNHX1和MvDREB1基因在盐胁迫下的表达情况。此外,根据已获得的MvDREB1和MvNHX1基因序列设计特异引物,并以新牧1号苜蓿的基因组DNA为模板,克隆得到了这两个基因的启动子。利用生物信息学方法,分析这两个基因启动子的类型和结构,结果表明,MvNHX1和MvDREB1基因的启动子序列中均含有通用启动元件和上游调控元件,如CAAT框、TATA框、光响应元件、低温响应元件等,但部分响应元件的种类和数量不同。通过对两个基因启动子的克隆、分析及比较为进一步研究这两个基因的表达调控机制奠定了基础。展开更多
[Objective] The aim was to conduct preliminary investigation and diversity analysis of lactic acid bacteria resources in forage from Turpan of Xinjiang. [Method] The lactic acid bacteria in the three kinds of forage i...[Objective] The aim was to conduct preliminary investigation and diversity analysis of lactic acid bacteria resources in forage from Turpan of Xinjiang. [Method] The lactic acid bacteria in the three kinds of forage ingredients in Xinjiang were isolated by using plate separation method and screened by MRS＋CaCO3 solid medium. Morphological, physiological and biochemical identification and 16S rDNA gene sequence analysis were carried out to the isolated eighty strains of lactic acid bacteria, to explore its taxonomic status. [Result] Twenty strains of lactic acid bacteria were obtained from alfalfa, forty-one from wheat, and nineteen from corn. The physiological and biochemical identification and 16S rDNA gene sequence analysis results showed that the eighty strains of lactic acid bacteria belonged to two genera, namely, Lactobacillus, Enterococcus; 7 species, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Entercoccus faecium, Entercoccus durans, Lactobacillus plantarum, Entercoccus hirae. Lactobacillus casei and Entercoccus faecium were ubiquitous in the three kinds of forage ingredients. Besides these two lactic acid bacteria, there were Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum in wheat, Lactobacillus plantarum, Lactobacillus paracasei, Entercoccus hirae, Entercoccus durans in alfalfa, Lactobacillus plantarum, Entercoccus durans in corn. [Conclusion] There is a big diversity of lactic acid bacteria in different forage from Turpan of Xinjiang, in which Lactobacillus casei, Entercoccus faecium are the key bacteria for forage fermentation.展开更多
文摘采用实时荧光定量PCR分析了新牧1号苜蓿(Medicago varia Xinmu-1)MvNHX1和MvDREB1基因在盐胁迫下的表达情况。此外,根据已获得的MvDREB1和MvNHX1基因序列设计特异引物,并以新牧1号苜蓿的基因组DNA为模板,克隆得到了这两个基因的启动子。利用生物信息学方法,分析这两个基因启动子的类型和结构,结果表明,MvNHX1和MvDREB1基因的启动子序列中均含有通用启动元件和上游调控元件,如CAAT框、TATA框、光响应元件、低温响应元件等,但部分响应元件的种类和数量不同。通过对两个基因启动子的克隆、分析及比较为进一步研究这两个基因的表达调控机制奠定了基础。
基金Supported by the Natural Science Foundation of Xinjiang University(070378)the Open Project Funding by the State Key Laboratory of Microbial Technology in Shandong University(M2011-07)~~
文摘[Objective] The aim was to conduct preliminary investigation and diversity analysis of lactic acid bacteria resources in forage from Turpan of Xinjiang. [Method] The lactic acid bacteria in the three kinds of forage ingredients in Xinjiang were isolated by using plate separation method and screened by MRS＋CaCO3 solid medium. Morphological, physiological and biochemical identification and 16S rDNA gene sequence analysis were carried out to the isolated eighty strains of lactic acid bacteria, to explore its taxonomic status. [Result] Twenty strains of lactic acid bacteria were obtained from alfalfa, forty-one from wheat, and nineteen from corn. The physiological and biochemical identification and 16S rDNA gene sequence analysis results showed that the eighty strains of lactic acid bacteria belonged to two genera, namely, Lactobacillus, Enterococcus; 7 species, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Entercoccus faecium, Entercoccus durans, Lactobacillus plantarum, Entercoccus hirae. Lactobacillus casei and Entercoccus faecium were ubiquitous in the three kinds of forage ingredients. Besides these two lactic acid bacteria, there were Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum in wheat, Lactobacillus plantarum, Lactobacillus paracasei, Entercoccus hirae, Entercoccus durans in alfalfa, Lactobacillus plantarum, Entercoccus durans in corn. [Conclusion] There is a big diversity of lactic acid bacteria in different forage from Turpan of Xinjiang, in which Lactobacillus casei, Entercoccus faecium are the key bacteria for forage fermentation.
