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Vector for Marker-removed

pAUR135 DNA

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Transformation efficiency of industrial yeasts Saccharomyces cerevisiae



Transformation efficiency of industrial yeasts Saccharomyces cerevisiae (Japanese sake yeast, shochu yeast, baker's yeast, beer yeast) was examined using pAUR112 DNA. The transformation experiment was performed according to the protocol. Efficiency is represented by colony number of transformants per 1 µg plasmid DNA. No colony formed on the selective medium plate unless the plasmid is added.

Transformation efficiency of industrial yeasts using pAUR112 DNA (Transformants/µg DNA)
Strains Preincubation
(hour)		 Aureobasidin A concentration (µg/ml)
0.5 1.0 2.0
Japanese Sake Yeast Kyokai No. 701 1 hr. 662 235 7
O/N 4.19 × 104 2.96 × 104 4.87 × 103
Japanese Shochu Yeast Kyokai No. 2 1 hr. 597 300 35
O/N 2.10 × 104 8.36 × 103 1.59 × 103
Baker's yeast 1 hr. 74 29 1
O/N 2.49 × 103 868 236
Beer yeast 1 hr. 155 30 15
O/N 1.95 × 103 1.25 × 103 350
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