Clustering of the Genes for Allantoin Degradation in Saccharomyces cerevisiae

We have shown that allantoin degradation in Saccharomyces cerevisiae proceeds exclusively through the intermediate formation of allantoic acid, urea, and allophanic acid. The number of reactions between allantoic acid and urea, however, remains obscure owing to our inability to isolate a mutant defe...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	J Bacteriol
Päätekijät:	Lawther, Robert P., Riemer, Elaine, Chojnacki, Bonnie, Cooper, Terrance G.
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1974
Aiheet:	Genetics and Molecular Biology
Linkit:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC245628/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4604238/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.119.2.461-468.1974
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