EFFECT OF OLEIC ACID ON THE RESPONSE OF LACTOBACILLUS FERMENTI TO THIAMIN AND ITS MOIETIES
Author:
Affiliation:
1. Nutrilite Products, Inc., Buena Park, California
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.75.5.561-566.1958
Reference7 articles.
1. Saturated fatty acids as bacterial antimetabolites;CAMIEN M. N.;Arch. Biochem. Biophys.,1957
2. Potassium acetate inhibition of L. casei and its reversal by lithium, sodium and fatty acids;CAMIEN M. N.;Proc. Soc. Exptl. Biol. Med.,1957
3. The effect of unsaturated fatty acids on Gram positive bacteria;KODICEK E.;Symposia of the Soc. for Exptl. Biol.,1949
4. Improved medium for assay of thiamin with L. fermenti;MA AsR;Appl. Microbiol.,1957
5. Influence of trace amounts of fatty acids on the growth of microorganisms;NIEMAN C.;Bacteriol. Revs.,1954
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3. Biochemical Effects of Fatty Acid and its Derivatives on L-Glutamic Acid Fermentation;Agricultural and Biological Chemistry;1967-02
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