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|Feature type||not in systematic sequence of S288C|
Description of AWA1: Putative GPI-anchored protein, localized to the cell wall; involved in foam formation in sake mash by conferring hydrophobicity to the cell surface
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- Shimoi H, et al. (2002) The Awa1 gene is required for the foam-forming phenotype and cell surface hydrophobicity of sake yeast. Appl Environ Microbiol 68(4):2018-25 SGD PMID 11916725
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