抗乙硫氨酸酿酒酵母中的氨基酸积累
AMINO ACID ACCUMULATION IN ETHIONINE-RESISTANT SACCHAROMYCES CEREVISIAE.
作者信息
SORSOLI W A, SPENCE K D, PARKS L W
出版信息
J Bacteriol. 1964 Jul;88(1):20-4. doi: 10.1128/jb.88.1.20-24.1964.
Abstract
Sorsoli, W. A. (Oregon State University, Corvallis), K. D. Spence, and L. W. Parks. Amino acid accumulation in ethionine-resistant Saccharomyces cerevisiae. J. Bacteriol. 88:20-24. 1964.-Recessive ethionine-resistant strains of Saccharomyces cerevisiae possess a genetic lesion affecting the concentration of amino acids nonspecifically in the expandable pool of the organism. This area, which may be linked to a methionine gene, is highly mutable and accounts for resistance to certain amino acid analogues. Other mutations result in ethionine resistance by a mechanism unrelated to the amino acid uptake system.
摘要
索索利，W.A.（俄勒冈州立大学，科瓦利斯），K.D.斯彭斯，以及L.W.帕克斯。抗乙硫氨酸的酿酒酵母中氨基酸的积累。《细菌学杂志》88:20 - 24。1964年。——酿酒酵母的隐性抗乙硫氨酸菌株存在一种遗传损伤，它非特异性地影响生物体可扩展库中氨基酸的浓度。这个区域可能与一个甲硫氨酸基因相连，具有高度可变性，并导致对某些氨基酸类似物产生抗性。其他突变通过一种与氨基酸摄取系统无关的机制导致对乙硫氨酸产生抗性。
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