Nutritional Characteristics of the Atypical Mycobacteria
The ability of Mycobacterium kansasii and groups II and III of the atypical mycobacteria to utilize oleic acid, as well as selected carbohydrates and other compounds, as sources of carbon for growth was compared with that of the H37Rv and H37Ra strains of M. tuberculosis. The highest rate of growth...
Guardat en:
| Publicat a: | J Bacteriol |
|---|---|
| Autor principal: | |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1968
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC252298/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4970646/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.96.2.306-313.1968 |
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