関連する実験動画

Updated: Jun 27, 2025

Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
12:47

Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources

Published on: January 22, 2018

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ゲノム系因子は,サッカロミコチン酵母における炭素と窒素の代謝ニッチ幅を形作る

Dana A Opulente1,2,3, Abigail Leavitt LaBella4,5,6, Marie-Claire Harrison4,5

  • 1Laboratory of Genetics, Wisconsin Energy Institute, Center for Genomic Science Innovation, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, WI 53726, USA.

Science (New York, N.Y.)
|April 25, 2024
PubMed
まとめ

イーストのニッチの幅 つまり 様々な資源を活用する能力は 主に 効率と幅の間のトレードオフによって 形成されるものではありません この発見は微生物の適応における 本質的なゲノム因子の役割を強調しています

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