THE FERMENTATION OF PURINES BY MICROCOCCUS LACTILYTICUS
Author:
Affiliation:
1. Department of Microbiology, University of Washington School of Medicine, Seattle, Washington
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.61.5.605-616.1951
Reference15 articles.
1. The fermentative decomposition of purines by Clostridium acidi-urici and Clostridium cylindrosporum;BARKER H. A.;J. Biol. Chem.,1941
2. Carbon dioxide utilization in the formation of glycine and acetic acid;BARKER H. A.;J. Biol. Chem.,1947
3. On the occurrence of the lactate fermenting anaerobe, Micrococcus lactilyticus, in human saliva;DOUGLAS H. C.;J. Dental Research,1950
4. FLORKIN M. AND MORGULIS S. 1949 Biochemical evolution. Academic Press Inc. New York N. Y.
5. Studies on the anerobic micrococci. I. Taxonomic considerations;UBERT E. L.;J. Bact.,1948
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