Effect of Cultural Conditions on the Fatty Acid Composition of Thiobacillus novellus
The fatty acid content of Thiobacillus novellus was determined under various cultural conditions. Four fatty acids, C(16:0), C(18:0), C(18:1), and a C(19) cyclopropane acid (C(19:cyc)), generally accounted for 90 to 99% of the total acids. Phosphate concentration, temperature, culture agitation, and...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Bacteriol |
|---|---|
| Prif Awdur: | |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
American Society for Microbiology (ASM)
1972
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC251502/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5086663/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.112.2.903-909.1972 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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