[酿酒酵母氨基酸营养缺陷型突变体形成高级醇。I. 氨基酸向高级醇的转化（作者译）] - Suppr

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[The formation of higher alcohols by amino acid auxotrophic mutants of Saccharomyces cerevisiae. I. The conversion of amino acids to higher alcohols (author's transl)].

作者信息

Vollbrecht D, Radler F

出版信息

Arch Mikrobiol. 1973 Dec 31;94(4):351-8.

PMID:4593312

Abstract

摘要

相似文献

[The formation of higher alcohols by amino acid auxotrophic mutants of Saccharomyces cerevisiae. I. The conversion of amino acids to higher alcohols (author's transl)].[酿酒酵母氨基酸营养缺陷型突变体形成高级醇。I. 氨基酸向高级醇的转化（作者译）]

Arch Mikrobiol. 1973 Dec 31;94(4):351-8.

[The formation of higher alcohols by amino acid auxotrophic mutants of Saccharomyces cerevisiae. II. The influence of threonine, isoleucine, valine and leucine (author's transl)].[酿酒酵母氨基酸营养缺陷型突变体形成高级醇的研究。II. 苏氨酸、异亮氨酸、缬氨酸和亮氨酸的影响（作者译）]

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[The formation of higher alcohols by amino acid auxotrophic mutants of Saccharomyces cerevisiae. III. Higher alcohols as byproducts of the biosynthesis of amino acids tauthor's transl)].

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Arch Microbiol. 1974 Apr 19;97(2):149-62. doi: 10.1007/BF00403054.

本文引用的文献

A Critical Evaluation of the Nitrogen Assimilation Tests Commonly Used in the Classification of Yeasts.对酵母分类中常用的氮同化试验的批判性评价。

J Bacteriol. 1946 Sep;52(3):293-301.

[Constitution of proteins of yeasts as a function of their nitrogen supply].

C R Hebd Seances Acad Sci. 1962 Feb 26;254:1688-90.

A nomogram for calculating the results of an automatic amino acid analysis.

Anal Chem. 1966 Aug;38(9):1281-5. doi: 10.1021/ac60241a050.

[Feeding of yeasts and products of their metabolism].

Ann Nutr Aliment. 1966;20(1):1-23.

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