• Title/Summary/Keyword: Interspecific

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Plant Protoplant Culture and Somatic Cell Hybridization (원형질배양과 체세포잡종)

  • 한창열
    • Journal of Plant Biology
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    • v.15 no.3
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    • pp.14-18
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    • 1972
  • This paper includes a review on recent development on protoplast culture, regeneraton of plant from protoplast, and fusion of isolated protoplasts, and also describes the possibility of obtaining interspecific hybrid plants through asexual fusion of protoplasts of cells from distantly related plants which are not crossed by the ordinary sexual method.

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Identification of Hybrid between the Tiger Grouper Epinephelus fuscoguttatus and the Giant Grouper E. lanceolatus by Analyzing COX I and RAG 2 Sequences (COX I 및 RAG 2 유전자 염기서열 분석에 의한 tiger grouper Epinephelus fuscoguttatus와 giant grouper E. lanceolatus 간 잡종의 동정)

  • Kim, Keun-Sik;Lee, Hyo-Ryeon;Sade, Ahemad;Bang, In-Chul
    • Korean Journal of Ichthyology
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    • v.26 no.1
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    • pp.70-73
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    • 2014
  • Interspecific hybrids between tiger grouper Epinephelus fuscoguttatus and giant grouper E. lanceolatus were genetically identified based on the partial sequence analysis of mitochondrial cytochrome c oxidase I (COX I) gene and nuclear recombination activating gene 2 (RAG 2) gene. Out of 585 base positions of RAG 2, a total of five nucleotide substitutions were detected between the two parental species (E. fuscoguttatus and E. lanceolatus). The hybrids had two distinct types of RAG 2 sequences corresponding to those of both parental species. Mitochondrial COX I gene sequencing showed that hybrids had sequences identical to E. fuscoguttatus. Molecular data clearly demonstrate that hybridization does occur between E. fuscoguttatus and E. lanceolatus, but with E. fuscoguttatus as the maternal parent.

Development of a New Hibiscus Cultivar 'Daewangchun' with Vigorous Growth and Unique Red Eye through Interspecific Hybridization

  • Ha, Yoo-Mi;Lim, Ki-Byung;Shim, Kyung-Ku
    • Horticultural Science & Technology
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    • v.33 no.3
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    • pp.453-458
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    • 2015
  • A new Hibiscus cultivar 'Daewangchun', having vigorous growth, uniform plant habit, upright, compact branches, and a long red eye was developed through interspecific crosses between H. syriacus 'Samchully' (♀) and H. sinosyriacus 'Seobong' (♂). The Hibiscus breeding program was initiated in 2005 and Hibiscus ${\times}$ 'Daewangchun' was preliminarily selected as '05-R-204' in 2 008 due to its vigorous growth and stable flower quality w ith rich pink flowers. The s elected line was further evaluated for different growth characteristics, leaf shape, leaf size, and flowering characteristics, as well as tested for distinctness, homogeneity, and stability during 2010-2012. The new cultivar 'Daewangchun' had violet pink flowers (RHS N80C) with a long red eye spot, medium size and fan petals. The size of flower was 12.0 cm and size of the red eye was 3.0 cm. Leaves were 8.7 cm long and 4.7 cm wide. After plant characteristic evaluation for 3 years (2010-2012), 05-R-204 was registered as cultivar 'Daewangchun' (4731, No. of plant variety protection rights) in 2013. This newly developed cultivar 'Daewangchun' has tall vigorous growth and unique flowers with a long red eye and can be used as specimen plants in landscaping.

Functional Properties of a Interspecific Protoplast Fusant from Lactobacillus bulgaricus and Lactobacillus helveticus (유산균의 이종간(異種間) 세포융합균주의 기능특성)

  • Jun, Hong-Ki;Park, Hyun-Jeong;Song, Jae-Chul;Baik, Hung-Suk
    • Microbiology and Biotechnology Letters
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    • v.21 no.4
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    • pp.310-315
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    • 1993
  • An interspecific fusant was made from the protoplasts of two strains of Lactobacillus genus (L. bulgaricus and L.helveticus). And in order to test the applicability of the fusant in manufacturing the cheddar cheese, functional properties of the strain was examined by determining acid-producing activity, three important enzyme activities and volatile free fatty acid-producing activity. The recombinant strain did not exhibit greatly increased acid-porducing activity. Lipase and volatile free fatty acid-porducing abilities of the fusant, however, were remarkably higher than those of the two parental strains. The fusant actually porduced the cheese porduct of the highest ammount of total volatile free fatty acid after 7 days ripening at 10$^{\circ}C$. Finally, the cheddar cheese ripened with this strain was also evaluated to be high preference and flavor intensity by organoleptic panel tests.

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