Abstract
IT has been established by a number of authors that sulphate is the usual source of sulphur for many micro-organisms, and also for yeasts1. However, much remains to be elucidated about the details of sulphate uptake by the cell and its metabolism.
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References
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KLEINZELLER, A., KOTYK, A. & KOVÁČ, L. Utilization of Inorganic Sulphate by Baker's Yeast. Nature 183, 1402–1403 (1959). https://doi.org/10.1038/1831402a0
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DOI: https://doi.org/10.1038/1831402a0
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