Zviagintsev V I, Zemlianukhin A A, Makeev A M, Nikol'skaia G V, Tsvetkova N D
Mikrobiologiia. 1976 May-Jun;45:425-8.
Transformation of labelled glutamic and aspartic acids (5-14C, 4-14C) was studied in growth media of various strains of Streptococcus acetonicus. These strains which participate in production of cheese with excellent organoleptic properties are active in synthesis of di- and tricarboxylic acids, and also keto acids. Such a relationship was not found in the case of 5-14C-glutamic acid.
在丙酮链球菌的各种菌株的生长培养基中，研究了标记的谷氨酸和天冬氨酸（5-¹⁴C、4-¹⁴C）的转化情况。这些参与生产具有优异感官特性奶酪的菌株在二羧酸、三羧酸以及酮酸的合成中具有活性。而在5-¹⁴C-谷氨酸的情况下未发现这种关系。
