Literature DB >> 6079516

Factors controlling the sporulation of yeasts. II. The sporulation phase.

R R Fowell.   

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Year:  1967        PMID: 6079516     DOI: 10.1111/j.1365-2672.1967.tb00323.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN: 0021-8847


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  7 in total

1.  On the role of pH in the sporulation of Saccharomyces cerevisiae.

Authors:  A Arnaud; P Galzy
Journal:  Folia Microbiol (Praha)       Date:  1973       Impact factor: 2.099

Review 2.  The antibiotic cerulenin, a novel tool for biochemistry as an inhibitor of fatty acid synthesis.

Authors:  S Omura
Journal:  Bacteriol Rev       Date:  1976-09

Review 3.  Sporulation in the budding yeast Saccharomyces cerevisiae.

Authors:  Aaron M Neiman
Journal:  Genetics       Date:  2011-11       Impact factor: 4.562

4.  Inhibition of sporulation by cerulenin and its reversion by exogenous fatty acids in Saccharomyces cerevisiae.

Authors:  T Ohno; J Awaya; S Omura
Journal:  Antimicrob Agents Chemother       Date:  1976-01       Impact factor: 5.191

5.  [Population genetics in Saccharomyces cerevisiae : I. Yeast as a subject for population genetics].

Authors:  K Wöhrmann; P Lange; R Strobel
Journal:  Theor Appl Genet       Date:  1974-01       Impact factor: 5.699

6.  Requirement for Acetate and Glycine (or Serine) for Sporulation Without Growth of Bacillus subtilis.

Authors:  K Sugae; E Freese
Journal:  J Bacteriol       Date:  1970-12       Impact factor: 3.490

7.  Genetic and physiological variants of yeast selected from palm wine.

Authors:  O U Ezeronye; P O Okerentugba
Journal:  Mycopathologia       Date:  2001       Impact factor: 3.785

  7 in total

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