RECIPROCAL REPLACEMENT OF OLEIC ACID AND CO 2 IN THE NUTRITION OF THE “MINUTE” STREPTOCOCCI AND LACTOBACILLUS LEICHMANNII
Author:
Affiliation:
1. Division of Bacteriology, American Meat Institute Foundation, and the Department of Microbiology, University of Chicago, Chicago, Illinois
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.70.2.134-140.1955
Reference16 articles.
1. Studies upon minute hemolytic streptococci. III. Serological differentiation;BLISS E. A.;J. Bacteriol.,1937
2. Biotin and bacterial growth;BROQUIST H. P.;J. Biol. Chem.,1951
3. The comparative activities of pantethine, pantothenic acid, and coenzyme A for various microorganisms;CRAIG J. A.;J. Bacteriol.,1951
4. Nutrition of the heterofermentative lactobacilli that cause greening of cured meat products;EVANS J. B.;J. Bacteriol.,1951
5. HILDITCH T. P. 1947 The chemical constitution of natural fate. 2nd ed. John Wiley and Sons Inc. New York
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