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Isolation and characterization of LcSAP, a Leymus chinensis gene which enhances the salinity tolerance of Saccharomyces cerevisiae
LIU Jingying * #,YANG Xizhe,DONG Hui
College of Life Sciences, Northwest A&F University, Yangling 712100
*Correspondence author
#Submitted by
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Funding: Chinese Universities Scientific Fund (No.No. 2014YB044), Specialized Research Fund for the Doctoral Program of Higher Education (No.No. 20130204120038), National Natural Science Foundation of China (No.No. 31401839)
Opened online:14 September 2015
Accepted by: none
Citation: LIU Jingying,YANG Xizhe,DONG Hui.Isolation and characterization of LcSAP, a Leymus chinensis gene which enhances the salinity tolerance of Saccharomyces cerevisiae[OL]. [14 September 2015] http://en.paper.edu.cn/en_releasepaper/content/4653399
 
 
The PCR RACE method was used to isolate LcSAP from Leymus chinensis. The 17.6 kDa LcSAP product comprises 161 residues. RT-PCR analysis showed that LcSAP was more strongly transcribed in the leaf than in the root, and that it was up-regulated by the imposition of salinity stress. When expressed heterologously in brewers' yeast, the gene enhanced the yeast cells' salinity tolerance.
Keywords:Stress associated protein; salinity; Leymus chinensis; Saccharomyces cerevisiae
 
 
 

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