Two New Amino-Acid-Fermenting Bacteria, Clostridium propionicum and Diplococcus glycinophilus
Author:
Affiliation:
1. Division of Plant Nutrition, University of California, Berkeley, California
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.52.6.629-634.1946
Reference8 articles.
1. On the fermentation of glutamic acid;BARKER H. A.;Enzymologia,1937
2. The use of glutamic acid for the isolation and identification of Clostridium cochlearium and Clostridijin tetanomnorphum;BARKER H. A.;Arch. Mikrobiol.,1939
3. Streptococcus allantoicus and the fermentation of allantoin;BARKER H. A.;J. Bact.,1943
4. Clostridiumitl acidi-urici and Clostridiluint cylindrosporum, organisms fermenting uric acid and some other purines;BARKER H. A.;J. Bact.,1942
5. BERGEY D. H. etal 1939 Manual of determinative bacteriology. 5th ed. Williams and Wilkins Co. Baltimore Md.
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