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Journal
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Biology
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微阵列分析FOR
酿酒酵母</em
JoVE Journal
Biology
This content is Free Access.
JoVE Journal
Biology
Microarray Analysis for
Saccharomyces cerevisiae
Please note that all translations are automatically generated.
Click here for the English version.
微阵列分析FOR
酿酒酵母</em
DOI:
10.3791/2585-v
•
13:17 min
•
April 07, 2011
•
Scott Tighe
,
Tim Hunter
,
Pat Reed
,
Janet Murray
1
Vermont Genetics Network
,
The University of Vermont
Chapters
00:05
Title
02:18
Extracting Total RNA from Yeast Cultures
05:03
Microarray Target Preparation
09:44
Results of Microarray Analysis
10:56
Conclusion
Summary
Automatic Translation
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Automatic Translation
在这个协议中，在酵母中的基因表达（<em>酿酒酵母</em>）是改变曝光后添加过氧化氢（H诱导的氧化应激<sub> 2</sub> O<sub> 2</sub>），氧化剂。
Tags
Microarray Analysis
Saccharomyces Cerevisiae
Gene Expression
Oxidative Stress
Hydrogen Peroxide
Yeast Culture
Glucose
Control Group
Treated Group
Hanks Buffered Saline
Total RNA Extraction
Biotin-labeled CRNA
UVM Microarray Core Facility
Affymetrix Yeast GeneChips
Gene Expression Data Analysis
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