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...

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Detalhes bibliográficos

Publicado no:	J Bacteriol
Principais autores:	Lawther, Robert P., Riemer, Elaine, Chojnacki, Bonnie, Cooper, Terrance G.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1974
Assuntos:	Genetics and Molecular Biology
Acesso em linha:	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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