I am now trying to screen some interacting protein with the two-hybrid
system.
I didn't understand much basic knowledge of the yeast since I never use
it before.
However, I am now interesting in many basic questions which may be
common sense to you.
What're the biochemical basis of nutritional selection?.
Why the ade2-101 mutation causes the red color morphology?
Though these are not critical for performing screening.
Could you suggest some basic reading for me?
Review articles on published journals will be preferred since my library
is really small.
Or is there some FAQ collection or yeast-related web site that is worthy
to visit?
Thank for your suggestions!
