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Release of Nitrogenous Substances by Brewer's Yeast IV. Energetics in Shock Excretion of Amino Acids
Journal of Bacteriology
LEwis, M. J. (University of California, Davis), AND H. J. PHAFF. Release of nitrogenous substances by brewer's yeast. IV. Energetics in shock excretion of amino acids. J. Bacteriol. 89:960-966. 1965.-When suitably grown yeast cells are suspended in a solution of fermentable sugar, amino acids from the internal pool are rapidly released from the cells, a phenomenon referred to as shock excretion. After approximately 2 to 3 hr, in the presence of excess sugar, the amino acids are almostdoi:10.1128/jb.89.4.960-966.1965 fatcat:kvwgf2qemrdxtonr42t4nbi3ee