Degradation of Amino Acids by Lactobacillus casei and Some Factors Influencing Deamination of Serine-Reference-Cited by-同舟云学术

Degradation of Amino Acids by Lactobacillus casei and Some Factors Influencing Deamination of Serine

Published:1955-09 Issue:5 Volume:3 Page:268-273
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Kristoffersen T.¹,Nelson F. E.¹

Affiliation:

1. Dairy Industry Section, Iowa Agricultural Experiment Station, Ames, Iowa

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.3.5.268-273.1955

Reference14 articles.

1. The colorimetric determination of lactic acid in biological material;BARKER S. B.;J. Biol. Chem.,1941

2. An improved medium for lactobacilli;BRIGGS M.;J. Dairy Research,1953

3. The classification of lactobacilli by means of physiological tests;BRIGGS M.;J. Gen. Microbiol.,1953

4. Studies oln the mechanism of deamination of serine and threonine in biological systems;CHARGAFF E.;J. Biol. Chem.,1943

5. CHOI R. P. O'MALLEY C. M. AND FAIRBANKS B. W. 1946 Colorimetric determination of ammonia in milk and dry products of milk.'J. Dairy Sci. 29 645-649.

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