<div><p>Each square represents the growth of one strain in the PM assay supplied with the indicated nitrogen source. The value reflecting the extent of growth was generated from the 48-h signal curve of the PM assay and represented by the intensity of coloration, as shown in the legend. All signal values exceeding 200 reflected very robust growth, and are therefore represented with the same color. Blue-bordered squares denote nitrogen sources that produced varying results in that strain, exhibiting substantial variation in signal among replicates (σ<sup>2</sup>/mean >10 and at least one replicate with signal >50 or <200). Red-bordered squares denote putative substrates of the Asp3p asparaginase.</p><p>(A) Amino acids, (B) N-end rule dipepti...
<p>Growth after 14 days at 37°C of the wildtype, Δ<i>wA</i>, Δ<i>hpdA</i>, Δ<i>hmgA</i>, Δ<i>hmgX</i...
Four Saccharomyces cerevisiae Brazilian industrial ethanol production strains were grown, under shak...
Nitrogen requirements by S. cerevisiae during wine fermentation are highly strain-dependent. Differe...
<p>The capacity of four wine yeasts to utilize low-complexity nitrogen compounds as sole nitrogen so...
Abstract: The manufacture of enzymes, like L-asparaginase with less adverse effects in the treatment...
The structural complexity of the nitrogen source strongly affects both biomass and ethanol productio...
The present article describes a simple protocol that allows the study of nitrogen source utilisation...
<p>Strains were cultured on YPD plates, as with the PM assays, and then suspended in water at a conc...
<div><p>The capacity of wine yeast to utilize the nitrogen available in grape must directly correlat...
The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with ...
The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with ...
<p>(A) Spot assay of four yeast strains. The assay was performed by spotting decreasing concentratio...
<p><i>S. cerevisae</i> strains were grown in YNB liquid medium pH 6.0 with either 30 mM glutamate or...
<p>The synthetic medium contained 71 mg/L assimilable nitrogen (SM71) and 5% lipid factors (LF5%), w...
<p>Nitrogen utilization growth assay of <i>S</i>. <i>cerevisiae</i> mutants <i>gap1Δdip5Δ</i> and <i...
<p>Growth after 14 days at 37°C of the wildtype, Δ<i>wA</i>, Δ<i>hpdA</i>, Δ<i>hmgA</i>, Δ<i>hmgX</i...
Four Saccharomyces cerevisiae Brazilian industrial ethanol production strains were grown, under shak...
Nitrogen requirements by S. cerevisiae during wine fermentation are highly strain-dependent. Differe...
<p>The capacity of four wine yeasts to utilize low-complexity nitrogen compounds as sole nitrogen so...
Abstract: The manufacture of enzymes, like L-asparaginase with less adverse effects in the treatment...
The structural complexity of the nitrogen source strongly affects both biomass and ethanol productio...
The present article describes a simple protocol that allows the study of nitrogen source utilisation...
<p>Strains were cultured on YPD plates, as with the PM assays, and then suspended in water at a conc...
<div><p>The capacity of wine yeast to utilize the nitrogen available in grape must directly correlat...
The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with ...
The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with ...
<p>(A) Spot assay of four yeast strains. The assay was performed by spotting decreasing concentratio...
<p><i>S. cerevisae</i> strains were grown in YNB liquid medium pH 6.0 with either 30 mM glutamate or...
<p>The synthetic medium contained 71 mg/L assimilable nitrogen (SM71) and 5% lipid factors (LF5%), w...
<p>Nitrogen utilization growth assay of <i>S</i>. <i>cerevisiae</i> mutants <i>gap1Δdip5Δ</i> and <i...
<p>Growth after 14 days at 37°C of the wildtype, Δ<i>wA</i>, Δ<i>hpdA</i>, Δ<i>hmgA</i>, Δ<i>hmgX</i...
Four Saccharomyces cerevisiae Brazilian industrial ethanol production strains were grown, under shak...
Nitrogen requirements by S. cerevisiae during wine fermentation are highly strain-dependent. Differe...