FACTORS AFFECTING THE BIOTIN CONTENT OF YEASTS
Author:
Affiliation:
1. Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison, Wisconsin
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.58.1.33-44.1949
Reference14 articles.
1. Yields and vitamin content of food yeasts grown on different kinds of molasses;AGARWAL P. N.;Arch. Biochem.,1947
2. Utilization of nonsugar carbon of molasses by food yeasts;AGARWAL P. N.;Arch. Biochem.,1949
3. Release of free and bound forms of biotin from proteins;BOWDEN J. P.;J. Biol. Chem.,1949
4. The nutritional requirements of Lactobacillus pentosus 124-2;KRUEGER K. K.;J. Bact.,1948
5. Conversion of desthiobiotin into biotin or biotinlike substances by some microorganisms;LE NIAN;J. Bact.,1945
Cited by 16 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. INFLUENCE OF CULTURE pH ON THE INITIATION OF BIOTIN BIOSYNTHESIS IN A STRAIN OF LIPOMYCES STARKEYI;The Journal of General and Applied Microbiology;1974
2. Transport overshoot during biotin uptake by Saccharomyces cerevisaie;Biochimica et Biophysica Acta (BBA) - Biomembranes;1972-09
3. Regulation of Biotin Transport in Saccharomyces cerevisiae;Journal of Bacteriology;1969-11
4. Characterization of the Biotin Transport System in Saccharomyces cerevisiae;Journal of Bacteriology;1969-11
5. The study of a strain ofCandida utilis in the course of continuous cultivation on ethanol with special respect to biotin requirement;Folia Microbiologica;1967-03
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