Properties of a Trifluoroleucine-Resistant Mutant of Saccharomyces cerevisiae
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概要
- 論文の詳細を見る
We characterized a trifluoroleucine-resistant mutant of Saccharomyces cerevisiae, TFL20, that has a mutation in the LEU4 gene. We monitored the concentration of extracellular i-AmOH and intracellular amino acids, and compared the ratios of gene expression in TFL20 with the wild-type strain, K30. We found that the LEU1, LEU2, and BAT1 genes were up-regulated in TFL20 for metabolism, and that TFL20 simultaneously produced as much i-AmOH and leucine as K30 does.
- 社団法人 日本農芸化学会の論文
- 2006-07-23
著者
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Kuhara Satoru
Graduate School Of Genetic Resources Technology Kyushu University
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Tashiro Kosuke
Graduate School Of Genetic Resources Technology Kyushu University
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Suenaga Hikaru
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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Suenaga Hikaru
Biotechnolgy And Food Research Institute Fukuoka Industrial Technology Center
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Yamamoto Yoshitsugu
Graduate School Of Systems And Information Engineering University Of Tsukuba
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Muta Shigeru
Graduate School Of Genetic Resources Technology Kyushu University
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Muta Shigeru
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Nomiyama Shuji
Nakamura Gakuen University Faculty Of Nutritional Sciences
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OBA Takahiro
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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Kuhara Satoru
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Oba Takahiro
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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NOMIYAMA Shuji
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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Nomiyama Shuji
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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Yamamoto Yoshitsugu
Graduate School Of Genetic Resources Technology Kyushu University
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Kuhara Satoru
Graduate School Of Genetic Resources Technol. Kyushu Univ.
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Nakayama Shunichi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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OBA Takahiro
Biotechnology and Food Research Institute
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