Molecular cloaing and regulation of the expression of the MET2 gene of Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Molecular cloaing and regulation of the expression of the MET2 gene of Saccharomyces cerevisiae

Published:1986-01 Issue:1 Volume:46 Page:71-78
ISSN:0378-1119
Container-title:Gene
language:en
Short-container-title:Gene

Author:

Baroni Maurizio,Livian Susan,Martegani Enzo,Alberghina Lilia

Publisher

Elsevier BV

Subject

Genetics,General Medicine

Reference27 articles.

1. Evidence for transcriptional regulation of orotidine-5'-phosphate decarboxylase in yeast by hybridization of mRNA to the yeast structural gene cloned in Escherichia coli;Bach,1979

2. Construction of a Schizosaccharomyces pombe gene bank in a yeast bacterial shuttle vector and its use to isolate genes by complementation;Beach;Mol. Gen. Genet.,1982

3. A rapid alkaline extraction procedure for screening recombinant plasmid DNA;Birnboim;Nucl. Acids Res.,1979

4. Methionine-mediated repression in Saccharomyces cerevisiae: a pleiotropic regulatory system involving methionyl transfer ribonucleic acid and the product of gene eth2;Cherest;J. Bacteriol.,1971

5. S-Adenosylmethionine mediated repression of methionine biosynthetic enzymes in Saccharomyces cerevisiae;Cherest;J. Bacteriol.,1973

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Collective production of hydrogen sulfide gas enables budding yeast lacking MET17 to overcome their metabolic defect;PLOS Biology;2023-12-07

2. When is an auxotroph not an auxotroph: how budding yeast lackingMET17collectively overcome their metabolic defect;2023-05-19

3. Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context;FEMS Yeast Research;2017-07-29

4. Identification of Genes in Saccharomyces cerevisiae that Are Haploinsufficient for Overcoming Amino Acid Starvation;G3 Genes|Genomes|Genetics;2017-04-01

5. Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation;European Food Research and Technology;2014-05-10