Release of Nitrogenous Substances by Brewer's Yeast IV. Energetics in Shock Excretion of Amino Acids

Lewis, M. J. (University of California, Davis), and H. J. Phaff. Release of nitrogenous substances by brewer's yeast. IV. Energetics in shock excretion of amino acids. J. Bacteriol. 89:960–966. 1965.—When suitably grown yeast cells are suspended in a solution of fermentable sugar, amino acids from t...

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Veröffentlicht in:	J Bacteriol
Hauptverfasser:	Lewis, M. J., Phaff, H. J.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1965
Schlagworte:	Microbial Physiology and Metabolism
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC277579/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/14276122/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.89.4.960-966.1965
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