Cloning and Sequencing of an Endogenetic Unknown Gene in Six Species of Fungus

Abstract

Abstract: While using RAPD to screen the genomic DNA of 15 species of common edulis and medicinal fungus, a same sizeunknown gene of 692bp was found in six of them, i.e. Flammulina velutipes, Pleurotus geesteyanus.Singer, Pleurotu comucopiae,Pleurotus eryngii, Agrocybe cylindraca maire and Agaricus bisporus.These 692bp DNA fragments were collected and purified,four of them were successfully cloned and sequenced respectively, and the results indicated that these fragments’ sequencesshow a high degree of homology, they were assumed as same endogenetic unknown gene in four species of fungus. And no similargenome sequences was searched in the GenBank.

Key words: edulis and medicinal fungus, genomic DNA, RAPD, endogenetic gene, sequencing

JIANG Shu-Xun, CHEN Wen-Bing, SHAO Bi-Ying, LI Shou-Song, WANG Ze-Sheng, ZHU Xiao-Nan, LIAO Jian-Hua. Cloning and Sequencing of an Endogenetic Unknown Gene in Six Species of Fungus[J]. FOOD SCIENCE, 2004, 25(10): 270-272.

[1]	WANG Yong, SONG Ge, PANG Shaojie, QI Wentao. Effects of Three Kinds of Coarse Cereals on Gut Microbiota of Rats Explored by Illumina NovaSeq Sequencing Technology [J]. FOOD SCIENCE, 2021, 42(9): 100-106.
[2]	TAO Kang, WU Lingwei, JIN Xiaofang, REN Kai, YU Zhengxian, LIU Tong, LIU Mingwei, WANG Shuixing. Analysis of Microbial Diversity in Sufu Using High-throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(8): 143-149.
[3]	ZHU Zhiyu, HUANG Yongguang. Structure and Diversity Analysis of Mold Community in Main Maotai-flavor Baijiu Brewing Areas of Maotai Town Using High-throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(8): 150-156.
[4]	MU Yu, SU Wei, MU Yingchun. Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham [J]. FOOD SCIENCE, 2021, 42(8): 221-228.
[5]	CHEN Meng’en, ZHAO Cong, HAN Suna, ZHOU Danfeng, LI Jianmin, ZHANG Jin, HUANG Runna, WANG Xiaoyi, DENG Jie, HU Xiaolong. High-throughput Sequencing Reveals the Microbial Community Structure in Taorong-type Daqu [J]. FOOD SCIENCE, 2021, 42(8): 106-113.
[6]	NING Yawei, HOU Linlin, LI Mingrui, YANG Zheng, MA Mengge, WANG Zhixin, WANG Shijie, JIA Yingmin. Dual-Target Antibacterial Mechanism of Phenyllactic Acid against Pseudomonas fluorescens Based on Cell Membrane and DNA Damage [J]. FOOD SCIENCE, 2021, 42(7): 60-67.
[7]	WU Cong, GE Keli, LU Zongbo, ZHENG Zheng, ZHANG Jinyu, XUE Meilan, GE Yinlin. Effects of n-3 Polyunsaturated Fatty Acids on the Regulation of miRNA in Blood Exosomes and Its Antiobesity Effect in Mice [J]. FOOD SCIENCE, 2021, 42(7): 176-184.
[8]	CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang. Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu [J]. FOOD SCIENCE, 2021, 42(6): 118-125.
[9]	LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong. Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis [J]. FOOD SCIENCE, 2021, 42(6): 150-156.
[10]	PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan. Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 157-163.
[11]	BAO Wei, HAN Jiaojiao, ZHANG Zhixuan, LU Chenyang, ZHOU Jun, MING Tinghong, LI Ye, SU Xiurong. Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(6): 178-185.
[12]	GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun. Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 186-192.
[13]	ZHAO Wenpeng, LI Hao, YANG Huilin, WANG Xiaolan. Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi, a Traditional Chinese Fermented Soybean Product, and Its Relation with Environmental Factors [J]. FOOD SCIENCE, 2021, 42(4): 138-144.
[14]	REN Airong, HUANG Yongguang. Analysis of Bacterial Community Structure in Daqu of Maotai-flavor Liquor in Different Main Brewing Regions in Maotai Town [J]. FOOD SCIENCE, 2021, 42(4): 167-174.
[15]	SONG Yuan, HU Qiuhui, SU Anxiang, PEI Fei, MA Gaoxing, MA Ning, YANG Wenjian. Transcriptomic Analysis of the Mechanism Underlying the Effect of Methyl Jasmonate on the Size of Agaricus bisporus [J]. FOOD SCIENCE, 2021, 42(4): 130-137.

Cloning and Sequencing of an Endogenetic Unknown Gene in Six Species of Fungus

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments