STUDIES ON THE SPECIFICITY OF THE FERMENTATION OF PENTOSES BY LACTOBACILLUS PENTOSUS
Author:
Affiliation:
1. Department of Microbiology, School of Medicine, Western Reserve University, Cleveland, Ohio
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.62.3.281-292.1951
Reference10 articles.
1. Differentiation between ribose-3-phosphate and ribose-5-phosphate by means of the orcinol-pentose reaction;ALBAIUM H. G.;J. Biol. Chem.,1947
2. Adaptive enzymes in the estimation of gluconate, D-arabinose, and D-ribose;COHEN S. S.;J. Biol. Chem.,1951
3. Acid fermentation of xylose;FRED E. B.;J. Biol. Chem.,1919
4. The characteristics of certain pentose-destroying bacteria, especially as concerns their action on arabinose and xylose;FRED E. B.;J. Biol. Chem.,1921
5. Enzymatische Adaptation bei Mikroorganism;KARSTROM H.;Ergeb. Enzymforsch.,1938
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