THE UTILIZATION OF ACETIC ACID FOR AMINO ACID SYNTHESIS IN YEAST
نویسندگان
چکیده
منابع مشابه
Pantothenic Acid and Acetic Acid Utilization in Tomato Fruit-set.
Fruit-set in the tomato has been shown to be dependent upon the presence of mature leaves (3). The nature of the nutritive materials supplied by the leaves has been studied by use of excised tomato flowers cultured on an agar medium to which various nutrients have been added. Of the organic acids tested, all those participating in the Krebs tricarboxylic acid cycle were found to be effective in...
متن کاملUtilization of ethanol by acetic acid bacteria.
It is well known that the acetic acid bacteria can rapidly oxidize ethanol to acetic acid. But whether ethanol can serve as a source of carbon and energy for these bacteria has not been clearly established. Pasteur (1868) noted that Mycoderma aceti which is undoubtedly Acetobacter aceti (Frateur, 1950) can grow well in ethanol media only if acetic acid is also present. Addition of one or two pe...
متن کاملStudies on the Utilization of Acetic Acid for the Biological Synthesis of Cholesterol*?
Previous work (1, 2) has demonstrated that acetic acid is an important source of carbon and hydrogen in the total synthesis of steroids by the animal body, and that this compound is superior in this respect to various other organic molecules. Experiments with deuterioacetate led to the conclusion that 2-carbon compounds participate in the synthesis of both the nucleus and of the side chain of c...
متن کاملProtein synthesis and amino acid pools in irradiated yeast cells.
Protein synthesis after UV- and X-irradiation was investigated in diploid yeast. The incorporation of radioactively labelled lysine and phenylalanine was measured 2.5 and 4 hours after exposure. By varying the specific activity the pool sizes could be estimated. At 2.5 hours there is some increase in pool sizes and a dose-dependent enhancement of protein synthesis. At 4 hours pools are again no...
متن کاملThe amino acid sequence of yeast enolase.
Automatic sequencing of yeast enolase and of its chemically and enzymatically produced peptide fragments has established the sequence of 416 of the 436 residues in the enolase subunits. The missing segments have been provided from results from sequencing the DNA of the yeast enolase genes (Holland, M. J., Holland, J. P., Thill, G. P., and Jackson, K. A. (1981) J. Biol. Chem. 256, 1385-1395). Th...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1951
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(19)52459-0