Studies of lactic acid bacteria associated with brewery products. III. —Amino-acid requirements of 34 organisms

Autor:	R. R. Bhandari, C. Russell, T. K. Walker
Rok vydání:	1955
Předmět:	chemistry.chemical_classification Nutrition and Dietetics Methionine biology Norleucine biology.organism_classification Amino acid Lactic acid chemistry.chemical_compound chemistry Biochemistry Leucine Norvaline Agronomy and Crop Science Bacteria Histidine Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 6:133-136
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740060302
Popis:	The amino-acid requirements of 34 strains of lactic acid bacteria have been investigated. All the organisms required glutamic acid and leucine, but none required histidine, hydroxyproline, methionine, norleucine or norvaline. The maximum number of amino-acids essential to any organism was ten, and the minimum was two. In some cases the omission, as a group, of individually non-essential amino-acids resulted in failure of growth.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7c75dc29d311b98e7bb4766def3bc6a9 https://doi.org/10.1002/jsfa.2740060302 Zobrazit plný text záznamu Plný text