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...
Gespeichert in:
| Veröffentlicht in: | J Bacteriol |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology (ASM)
1975
|
| Schlagworte: | |
| Online-Zugang: | 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 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|