The structure and transcriptional activity of intranuclear
and isolated chromatin from logarithmically growing
yeast cells has been compared to chromatin from cells which
have entered the stationary phase and ceased growing. Both
chromatins show a similar nucleosomal repeat pattern and a
160 by repeat size when digested with staphlococcal nuclease....
The ability of cholestanol to support growth of yeast sterol
auxotrophs has been examined. Growth on this stanol was precluded
unless minute quantities of ergosterol were available, a phenomenon
designated sparking. The low levels of ergosterol were
insufficient to support growth alone. The data indicate that
cholestanol is fulfilling a...
An assay is described to measure sterol uptake in
Saccharomyces cerevisiae. This assay involves specific
binding of radioactively labelled sterol to actively
growing yeast cells.
It was found that uptake does not occur in stationary
cultures and that some growth is necessary for FY3 , a
sterol auxotroph, to take...
The positions of the DNase I hypersensitive sites within the
galactose gene cluster of the yeast Saccharomyces cerevisiaa have
been determined. When yeast nuclei were incubated with DNase I, the
purified DNA restriction endonuclease digested and analyzed by
Southern hybridization, five hypersensitive regions were observed in
this cluster of three...
The role of the yeast S-adenosylmethionine: Δ²⁴-sterol-C-methyltransferase
(SCMT) in sterol metabolism was investigated.
Structural analogs of S-adenosylhomocysteine were tested for
inhibition of the SCMT enzyme. A wide inhibitory range by these
compounds was observed, indicating which structural features of the
parent compound are important for binding to the enzyme. The...
I examined, in three separate studies, the active chromatin
structure of the yeast, Saccharomyces cerevisiae.
Yeast contains four proteins having amino acid compositions
typical of the high mobility group (HMG) proteins. Three of these
are eluted from chromatin by 0.35 M NaCl; one is not, but is eluted
by 0.25...
Roles of lactic acid bacteria in flour pre-ferment and white
bread were investigated. Volatile compounds produced by the
organisms were identified using gas-liquid chromatography (GLC).
Lactic acid bacteria were isolated from domestic commercial
compressed yeast and active dry yeast. Numbers per gram of
sample were 10⁸ to 10⁹ in compressed...