Product Inhibition of the Fermentative Formation of Glutamic Acid
The addition of penicillin to cells of Corynebacterium glutamicum growing in 5-liter fermentors initiated the excretion of glutamic acid. The rate of glutamate production in fermentors declined continuously with time and reached 75% of the initial rate in 24 hr after penicillin had been added. The a...
שמור ב:
| הוצא לאור ב: | Appl Microbiol |
|---|---|
| Principais autores: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
1970
|
| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376903/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5480097/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.20.2.215-217.1970 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|