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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...
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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1972
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| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC251502/ https://ncbi.nlm.nih.gov/pubmed/5086663 |
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