酿酒酵母早期孢子形成过程中游离氨基酸的含量。
Amounts of free amino acids during early sporulation in Saccharomyces cerevisiae.
作者信息
Ota A
机构信息
School of Medicine, University of Osaka, Japan.
出版信息
Microbios. 1996;86(347):117-20.
PMID:8858864
Abstract
The amount of free amino acids in cell-free extracts was examined during early sporulation of the yeast Saccharomyces cerevisiae. There was a slight decrease 2 h after transfer to the sporulation medium followed by a slight increase.
摘要
在酿酒酵母早期孢子形成过程中，对无细胞提取物中的游离氨基酸含量进行了检测。转移至孢子形成培养基2小时后，含量略有下降，随后略有上升。
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