Effects of temperature and nutritional changes on the fatty acids of agmenellum quadruplicatum.
The fatty acid composition of the blue-green bacterium Agmenellum quadruplicatum was examined under a wide variety of growth conditions. The fatty acid composition was found to undergo significant changes with variations in temperature, media composition, and growth phase (log versus stationary). Wi...
Uloženo v:
| Vydáno v: | J Bacteriol |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
American Society for Microbiology (ASM)
1975
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC235905/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/809416/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.124.1.373-379.1975 |
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