Other names published for SSU1: LPG16, YPL092W
SSU1 LITERATURE TOPICS
- Curated Literature
- Genetics/Cell Biology
- Nucleic Acid Information
- DNA/RNA Sequence Features
- Mapping
- RNA Levels and Processing
- Transcription
- Gene Product Information
- Related Genes/Proteins
- Research Aids
- Genome-wide Analysis
- Proteome-wide Analysis
- Other Topics
- Additional Information
SSU1 - Transcription (10)
| Reference | Other Genes Addressed |
|---|---|
| Engle EK and Fay JC (2012) Divergence of the Yeast Transcription Factor FZF1 Affects Sulfite Resistance. PLoS Genet 8(6):e1002763 | |
| Hodgins-Davis A, et al. (2012) Abundant gene-by-environment interactions in gene expression reaction norms to copper within Saccharomyces cerevisiae. Genome Biol Evol 4(11):1061-79 | |
| Mendes-Ferreira A, et al. (2010) The wine yeast strain-dependent expression of genes implicated in sulfide production in response to nitrogen availability. J Microbiol Biotechnol 20(9):1314-21 | |
| Nardi T, et al. (2010) A sulphite-inducible form of the sulphite efflux gene SSU1 in a Saccharomyces cerevisiae wine yeast. Microbiology 156(Pt 6):1686-96 | |
| Staschke KA, et al. (2010) Integration of general amino acid control and target of rapamycin (TOR) regulatory pathways in nitrogen assimilation in yeast. J Biol Chem 285(22):16893-911 | |
| Park H and Hwang YS (2008) Genome-wide transcriptional responses to sulfite in Saccharomyces cerevisiae. J Microbiol 46(5):542-8 | |
| Aranda A, et al. (2006) Sulfur and adenine metabolisms are linked, and both modulate sulfite resistance in wine yeast. J Agric Food Chem 54(16):5839-46 | |
| Zhu J, et al. (2006) A Bayesian Network Driven Approach to Model the Transcriptional Response to Nitric Oxide in Saccharomyces cerevisiae. PLoS ONE 1:e94 | |
| Hauser NC, et al. (2001) Whole genome analysis of a wine yeast strain. Comp Funct Genomics 2(2):69-79 | |
| Avram D, et al. (1999) Fzf1p of Saccharomyces cerevisiae is a positive regulator of SSU1 transcription and its first zinc finger region is required for DNA binding. Yeast 15(6):473-80 |



