The Influence of Nicotinic Acid on Glucose Fermentation by Members of the Colon-Typhoid Group of Bacteria
Author:
Affiliation:
1. Department of Hygiene and Bacteriology, Hebrew University, Jerusalem
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.38.3.309-320.1939
Reference8 articles.
1. Food accessory factors (vitamins) in bacterial culture with especial reference to hemophilia bacilli;DAVI;I. J. Infectious Diseases,1917
2. The nature of the effect of blood-pigment upon the growth of B. influenzae;FILDES P.;Brit. J. Exp. Path.,1921
3. The determination of lactic acid;FRIEDEMANN T. E.;J. Biol. Chem.,1927
4. Growth accessory substances for pathogenic bacteria in animal tissues;KLIGLER I. J.;J. Exp. Med.,1919
5. Nicotinic acid and the fermentation of dextrose by the colon-typhoid group of bacteria;KLIGLER I. J.;Nature,1938
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1. Role of Thiamine and Amino-Acids in the Nutrition of Shigella Sonnei;Nature;1962-04
2. Selective Enrichment Medium for Paratyphoid Bacteria;Applied Microbiology;1959-03
3. SELECTIVE ENRICHMENT MEDIUM FOR PARATYPHOID BACTERIA - INHIBITORY AND GROWTH PROMOTING FACTORS;APPL MICROBIOL;1959
4. NUTRITION OF SHIGELLA: GROWTH OF SHIGELLA FLEXNERI IN A SIMPLE CHEMICALLY DEFINED MEDIUM;Journal of Bacteriology;1958-03
5. OXIDATIVE DISSIMILATION OF AMINO ACIDS AND RELATED COMPOUNDS BY SHIGELLA FLEXNERI;Journal of Bacteriology;1956-11
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