The Nutritional Requirements of Lactobacillus pentosus 124-2
Author:
Affiliation:
1. The 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.55.5.683-692.1948
Reference18 articles.
1. Production of acetic and lactic acids from mill sawdust;ALLGEIER R. J.;Ind. Eng. Chem.,1929
2. The amino acid requirements of twenty-three lactic acid bacteria;NN M. B.;J. Biol. Chem.,1947
3. The characteristics of certain pentose-destroying bacteria, especially as concerns their action on arabinose and xylose;FRED E. B.;J. Biol. Chem.,1921
4. The determination of p-aminobenzoic acid by assay with Clostridium acetobutylicum;LAMPEN J. O.;J. Biol. Chem.,1944
5. Production of lactic acid by fermentation of sulfite waste liquor;LEONARD R. H.;Ind. Eng. Chem.,1948
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2. Inability ofLactobacillus plantarumand other lactic acid bacteria to grow on D-ribose as sole source of fermentable carbohydrate;Journal of Applied Bacteriology;1993-08
3. EFFECTS OF SOME PURINES ON DEVELOPMENT OF THE BROWN TROUT (SALMO TRUTTA FARIO L.);Canadian Journal of Zoology;1961-02-01
4. THE ENZYMATIC DEGRADATION OF SOLUBLE BOUND BIOTIN;Journal of Biological Chemistry;1954-10
5. STUDIES ON THE SPECIFICITY OF THE FERMENTATION OF PENTOSES BY LACTOBACILLUS PENTOSUS;Journal of Bacteriology;1951-09
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