Difference between revisions of "AWA1"

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|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Systematic name''' || [http://db.yeastgenome.org/cgi-bin/locus.pl?locus=AWA1 AWA1]  
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|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Systematic name''' || [http://www.yeastgenome.org/cgi-bin/locus.pl?dbid=S000029703 AWA1]  
 
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|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Gene name'''        ||''AWA1 ''
 
|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Gene name'''        ||''AWA1 ''
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|valign="top" nowrap bgcolor="{{SGDblue}}"| '''Primary SGDID'''          || S000029703
 
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'''Description of {{PAGENAME}}:''' Putative GPI-anchored protein, localized to the cell wall; involved in foam formation in sake mash by conferring hydrophobicity to the cell surface<ref name='S000075428'>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
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'''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<ref name='S000075428'>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
 
  {{SGDpaper|S000075428}} PMID 11916725</ref>
 
  {{SGDpaper|S000075428}} PMID 11916725</ref>
 
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==Community Commentary==
 
==Community Commentary==
 
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Specifically higher expression in carbon limited chemostat cultures versus carbon excess.
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<ref>Boer VM, et al. (2003) The genome-wide transcriptional responses of Saccharomyces cerevisiae grown on glucose in aerobic chemostat cultures limited for carbon, nitrogen, phosphorus, or sulfur.
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J Biol Chem 278(5):3265-74</ref>
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==References==
 
==References==
 
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Latest revision as of 07:45, 23 January 2012

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Systematic name AWA1
Gene name AWA1
Aliases
Feature type not in systematic sequence of S288C
Coordinates not mapped
Primary SGDID S000029703


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[1]




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Community Commentary

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References

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  1. 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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