NET UTILIZATION OF FREE AMINO ACIDS DURING THE INDUCED SYNTHESIS OF MALTOZYMASE IN YEAST-Reference-Cited by-同舟云学术

NET UTILIZATION OF FREE AMINO ACIDS DURING THE INDUCED SYNTHESIS OF MALTOZYMASE IN YEAST

Published:1953-05 Issue:5 Volume:65 Page:601-608
ISSN:0021-9193
Container-title:Journal of Bacteriology
language:en
Short-container-title:J Bacteriol

Author:

Halvorson Harlyn O.¹,Spiegelman S.¹

Affiliation:

1. Department of Bacteriology, University of Illinois, Urbana, Illinois

Publisher

American Society for Microbiology

Subject

Molecular Biology,Microbiology

Link

https://journals.asm.org/doi/pdf/10.1128/jb.65.5.601-608.1953

Reference19 articles.

1. Vitamin deficiencies in yeasts;BURKHOLDER P. R.;Am. J. Botany,1943

2. The relationship between fermentation and enzymatic adaptation;FOWLER C. B.;Biochim. et Biophys. Acta,1951

3. Studies on bacterial aminoacid decarboxylases. 5. The use of specific decarboxylase preparations in the estimation of amino-acids and in protein analysis;GALE E. F.;Biochem. J.,1945

4. The assimilation of aminoacids by bacteria. 1. The passage of certain amino-acids across the cell wall and their concentration in the internal environment of Streptococcus faecalis;GALE E. F.;J. Gen. Microbiol.,1947

5. The inhibition of enzyme formation by amino acid analogues;HALVORSON H. O.;J. Bact.,1952

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1. Chapter III Chemical Analysis of Microbial Cells;Methods in Microbiology;1971

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5. Accumulation of Free Proline during Yeast Sporogenesis;Nature;1963-02