《食品微生物学》课程教学资源(PPT课件讲稿)微生物的遗传变异和育种

Chapter 7 heredity, variation and breeding of microbes Heredity(inheritance) and variation is the most intrinsical atrributes of all living organisms
Chapter 7 heredity, variation and breeding of microbes Heredity(inheritance) and variation is the most intrinsical atrributes of all living organisms

Lets get married our babies will be as beautiful as me and as intelligent as yOu,,,.. If they are as ugly as me and as foolish as you
Let’s get married our babies will be as beautiful as me and as intelligent as you……. If they are as ugly as me and as foolish as you……


只有一条DNA分子

genotype The genotype(遗传型又称基因型) of an organism is the genetic information stored in its genetic material: the exact sequence of the bases or nucleotides in its DNA This sequence dictates what proteins or RNA molecules can be produced by the organism, how the genes may be regulated and the functioning of the protein once it is synthesized. Not all proteins are made at the same time and the full genotype of an organism cannot be discovered unless the genome is sequenced
The genotype(遗传型又称基因型) of an organism is the genetic information stored in its genetic material: the exact sequence of the bases or nucleotides in its DNA. This sequence dictates what proteins or RNA molecules can be produced by the organism, how the genes may be regulated and the functioning of the protein once it is synthesized. Not all proteins are made at the same time and the full genotype of an organism cannot be discovered unless the genome is sequenced. genotype

phenotype The phenotype(!)of an organism is the expression or manifestation of that genotype as it can be observed or measured; the manifestation of the genotype in the form of characteristics which is observable and measurable for example, whether or not it produces a capsule or is resistant to an antibiotic. The most common form of an organism is often referred to as the wild-type. Alterations to the genotype can therefore be seen as changes in the phenotype.(遗传性的改变可通过表型改变来观察)
The phenotype(表型) of an organism is the expression or manifestation of that genotype as it can be observed or measured; the manifestation of the genotype in the form of characteristics which is observable and measurable ,for example, whether or not it produces a capsule or is resistant to an antibiotic. The most common form of an organism is often referred to as the wild-type. Alterations to the genotype can therefore be seen as changes in the phenotype. (遗传性的改变可通过表型改变来观察) phenotype

Variation or mutation Any change to the sequence of bases(genotype) in the dna of an organism is a mutation or variation (e 变或变异) The change may be a single- base change called a point mutation or involve a much larger sequence of dna in which case it is called a multi-site mutation. DNA may be deleted, inserted, inverted, duplicated or substituted. (that means the change of structure or amount)
Any change to the sequence of bases (genotype) in the DNA of an organism is a mutation or variation(突 变或变异). The change may be a single-base change called a point mutation or involve a much larger sequence of DNA in which case it is called a multi-site mutation. DNA may be deleted, inserted, inverted, duplicated or substituted .(that means the change of structure or amount). Variation or mutation

Modification Modification(tii 3)is the changing of phenotype occurs only on the transcriptional and translational levels but not involve the change of the genotype that is, the genetic material or the nucleotides thus it's only a ornamental alteration
Modification(饰变) is the changing of phenotype occurs only on the transcriptional and translational levels but not involve the change of the genotype , that is , the genetic material or the nucleotides, thus it’s only a ornamental alteration. Modification

Different nomenclatures/abbreviations are used for describing genes and mutations in different organisms, but in bacteria the following convention is used
Different nomenclatures/abbreviations are used for describing genes and mutations in different organisms, but in bacteria the following convention is used:

Phenotype is described using a three-letter abbreviation of roman letters with the first letter capitalized. a superscript t or-is used to designate the presence or absence of this phenotype
• Phenotype is described using a three-letter abbreviation of roman letters with the first letter capitalized. A superscript + or - is used to designate the presence or absence of this phenotype;
按次数下载不扣除下载券;
注册用户24小时内重复下载只扣除一次;
顺序:VIP每日次数-->可用次数-->下载券;
- 山西农业大学:《食品微生物学 FOOD MICROBIOLOGY》课程教学资源(PPT课件讲稿,中英文版)第四章 微生物的营养和培养基 Nutrition and medium of microbes.ppt
- 山西农业大学:《食品微生物学 FOOD MICROBIOLOGY》课程教学资源(PPT课件讲稿,中英文版)第五章 微生物的新陈代谢.ppt
- 山西农业大学:《食品微生物学 FOOD MICROBIOLOGY》课程教学资源(PPT课件讲稿,中英文版)第五章 免疫学技术 Immunotechnology.ppt
- 山西农业大学:《食品微生物学 FOOD MICROBIOLOGY》课程教学资源(PPT课件讲稿,中英文版)第二章 真核微生物的形态、结构和功能 Morphology,structure and physiological function of eukaryotes.ppt
- 山西农业大学:《食品微生物学 FOOD MICROBIOLOGY》课程教学资源(PPT课件讲稿,中英文版)第九章 微生物与发酵食品 microbe and fermented foods.ppt
- 山西农业大学:《食品微生物学 FOOD MICROBIOLOGY》课程教学资源(PPT课件讲稿,中英文版)第三章 病毒和亚病毒 virus and subvirus.ppt
- 山西农业大学:《食品微生物学 FOOD MICROBIOLOGY》课程教学资源(PPT课件讲稿,中英文版)第一章 原核微生物的形态结构和功能 morphology , structure and function of prokaryotes.ppt
- 山西农业大学:《食品微生物学 FOOD MICROBIOLOGY》课程教学资源(PPT课件讲稿,中英文版)绪论(霍乃蕊).ppt
- 《学校食堂卫生知识》(PPT讲座).ppt
- 杨陵职业技术学院《发酵技术》PPT教学课件_腐乳制造2(腐乳发酵和腐乳生产中常见的质量问题).pps
- 杨陵职业技术学院《发酵技术》PPT教学课件_腐乳制造(乳的定义、类型、特点 以及生产用原辅材料).pps
- 杨陵职业技术学院《发酵技术》PPT教学课件_第四章 酒精发酵.pps
- 杨陵职业技术学院《发酵技术》PPT教学课件_第三章 发酵与酿造的主要设备.pps
- 杨陵职业技术学院《发酵技术》PPT教学课件_第二章 菌种的保藏与复壮.pps
- 杨陵职业技术学院《发酵技术》PPT教学课件_第一章 绪论.pps
- 《畜产品加工学》课程教学资源:期末试卷.doc
- 《畜产品加工学》课程PPT教学课件:总复习(共四篇).ppt
- 《畜产品加工学》课程PPT教学课件:蛋与蛋制品加工.ppt
- 《畜产品加工学》课程PPT教学课件:发酵乳制品 第一节 发酵剂 第二节 酸乳加工 第三节 干酪加工.ppt
- 《畜产品加工学》课程PPT教学课件:奶油、奶油的种类及性质、乳品冷饮原料及添加剂.ppt
- 《食品微生物学》课程教学资源(PPT课件讲稿)免疫应答(Immune response).ppt
- 《食品微生物学》课程教学资源(PPT课件讲稿)细胞膜的物质转运(图片).ppt
- 《食品微生物学》课程教学资源(PPT课件讲稿)微生物生态与生态工程.ppt
- 《食品微生物学》课程教学资源(PPT课件讲稿)微生物的生长及其控制(The growth of microbe and its control).ppt
- 《食品微生物学》课程教学资源(PPT课件讲稿)食品的防腐保鲜.ppt
- 《食品微生物学》课程教学资源(PPT课件讲稿)微生物与食品安全性(Microbe and food safety).ppt
- 《食品微生物学》课程教学资源(PPT课件讲稿)微生物引起的食品变质.ppt
- 《食品微生物学》课程教学资源(PPT课件讲稿)微生物与机体的免疫(microbes and immunity).ppt
- 国内外HACCP和GMP的发展现状(食品安全的重要性).ppt
- haccp质量认证(建立关键限值、关键控制点监控、建立纠偏措施程序、建立验证程序).ppt
- haccp质量认证(HACCP计划的实施、HACCP体系与其他质量管理体系的关系).ppt
- 国内外HACCP和GMP的发展现状(国际食品安全监控发展趋势).ppt
- haccp质量认证(危害分析与关键控制点).ppt
- 危害分析与关键控制点( HACCP).ppt
- HACCP体系基本原理及其简要解释.ppt
- haccp质量认证(危害分析和预防措施、确定关键控制点).ppt
- haccp质量认证(危害分析与关键控制点).ppt
- haccp质量认证(良好操作规范).ppt
- haccp质量认证(我国食品良好操作规范、国外良好操作规范).ppt
- haccp质量认证(卫生标准操作程序和卫生控制程序).ppt