Zeitschrift für Vererbungslehre

, Volume 90, Issue 1, pp 66–73 | Cite as

Genetic analysis of α-methyl-glucoside fermentation in Saccharomyces

  • Toshiaki Takahashi
  • Yonosuke Ikeda
Article
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Summary

The hybrid produced between a Carbondale haploid strain (α-methyl-glucoside rapid fermenter) and a haploid strain (non-fermenter), derived from a hybrid between a homothallic and a heterothallicSaccharomyces, showed an irregular segregation pattern with regard to the fermentation of this sugar.

To explain this irregularity, three pairs of alleles,MG1/mg1,MG2/mg2 andMG3/mg3, were assumed to be in quantitative control of the fermetation. Haploid cultures carrying the genotypes (1)mg1mg2mg3, (2)MG1mg2mg3, (3)mg1MG2mg3, (4)mg1mg2MG3, (5)MG1MG2mg3, (6)MG1mg2MG3, (7)mg1MG2MG3, and (8)MG1MG2MG3, were actually recovered. Strains equipped with: either (1) or (2); either (4) or (6); (3); (5); (7); or (8) are non-fermenters, extremely-slow-fermenters, slow-fermenters, medium-fermenters, semi-rapid-fermenters and rapid-fermenters respectively.

The role of these genes in sugar fermentation and the identity or nonidentity of some of these genes with maltose and sucrose genes was discussed.

Keywords

Sugar Sucrose Fermentation Genetic Analysis Saccharomyces 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Copyright information

© Springer-Verlag 1959

Authors and Affiliations

  • Toshiaki Takahashi
    • 1
    • 2
  • Yonosuke Ikeda
    • 1
  1. 1.Institute of Applied MicrobiologyUniversity of TokyoTokyoJapan
  2. 2.Brewing Scientific Research InstituteAsahi Breweries Co. Ltd.Suita-shi(Japan)

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