Die Bildung höherer Alkohole bei Aminosä
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D. Vollbrecht
📂
Article
📅
1974
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Springer
🌐
English
⚖ 855 KB
1. The influence of varying amounts of amino acids on the uptake of threonine, isoleucine, valine and leucine and their degradation to higher alcohols was investigated using a mutant strain of Saccharomyces cerevisiae, mating type a, genetic markers ade2, horn2, thr4, ilv2, leu 1. 2. The cell mass