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...
Guardat en:
| Publicat a: | J Bacteriol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1974
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| Matèries: | |
| Accés en línia: | 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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