Characteristics of Tartrate-fermenting Species of Clostridium
Author:
Affiliation:
1. Division of Food Technology, University of California, Berkeley, California
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.56.4.435-443.1948
Reference20 articles.
1. On the fermentation of some dibasic C4-acids by Aerobacter aerogenes;BAR KER;Koninkl. Akad. Wetenschappen Amsterdam,1936
2. Clostridium lacto-acetophilum nov. spec. and the role of acetic acid in the butyric acid fermentation of lactate;BHAT J. V.;J. Bact.,1947
3. The use of 2-4 dinitrophenylhydrazine as a reagent for carbonyl compounds;CAMPBELL N. R.;Analyst,1936
4. The tryptophanase-tryptophan reaction;EVANS W. C.;Biochem. J.,1942
5. Characteristics of butyric acid bacteria from olives;GILILLAND J. R.;J. Bact.,1943
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