THE FERMENTATION OF PECTIN AND PECTIC ACID BY BACILLUS POLYMYXA-Reference-Cited by-同舟云学术

THE FERMENTATION OF PECTIN AND PECTIC ACID BY BACILLUS POLYMYXA

Published:1955-12 Issue:6 Volume:70 Page:656-662
ISSN:0021-9193
Container-title:Journal of Bacteriology
language:en
Short-container-title:J Bacteriol

Author:

Potter Louise F.¹,McCoy Elizabeth¹

Affiliation:

1. Bacteriology Department, University of Wisconsin, Madison, Wisconsin

Publisher

American Society for Microbiology

Subject

Molecular Biology,Microbiology

Link

https://journals.asm.org/doi/pdf/10.1128/jb.70.6.656-662.1955

Reference18 articles.

1. Production and properties 2,3-butanediol. VII. Fermentation of wheat by Aerobacillus polymyxa under aerobic and anaerobic conditions;ADAM;Can. J. Research F,1946

2. Production and properties of 2,3-butanediol. VIII. pH control in Aerobacillus polymyxa fermentations and its effect on products and their recovery;ADAM;Can. J. Research F,1946

3. Spore-forming bacteria causing soft rot of potato and retting of flax;ALLEN L. A.;Nature,1944

4. Recent developments in the microbiology of retting. I. The microbial flora in different systems of retting;ALLEN L. A.;J. Soc. Chem. Ind. (London),1946

5. On the decomposition of pectin by microbial ferments;BARNOVA S. A.;Microbiology (U. S. S. R.),1946

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3. Epicoccum nigrum, a primary saprophyte involved in the retting of flax;Transactions of the British Mycological Society;1984-08

4. Untersuchungen zur Synthese einiger extracellul�rer Enzyme durch Erwinia carotovora;Archiv f�r Mikrobiologie;1973

5. Bacteria Responsible for the Retting of Brazilian Flax;Applied Microbiology;1965-11