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Effect of Ethylenediamine Tetraacetic Acid on the Cell Fragility of Brewer's Yeast

✍ Scribed by HEMMENS, W. F.


Book ID
109631405
Publisher
Nature Publishing Group
Year
1963
Tongue
English
Weight
226 KB
Volume
200
Category
Article
ISSN
0028-0836

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The fatty acid composition of baker's an
✍ Heikki Suomalainen; A.J.A. KerΓ€nen πŸ“‚ Article πŸ“… 1968 πŸ› Elsevier Science 🌐 English βš– 887 KB

Straight-chain C13-C18 fatty acids, added together with aspartic acid to a biotin-free medium, are capable of promoting the growth of baker's yeast under aerobic conditions. The effect of biotin is compensated by oleic acid and palmitoleic acid, and the influence of elaidic acid, like that of steari