Literature DB >> 16745586

The effects of inositol, crystalline vitamin B(1) and "pantothenic acid" on the growth of different strains of yeast.

R J Williams1, D H Saunders.   

Abstract

Entities:  

Year:  1934        PMID: 16745586      PMCID: PMC1253411          DOI: 10.1042/bj0281887

Source DB:  PubMed          Journal:  Biochem J        ISSN: 0264-6021            Impact factor:   3.857


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  1 in total

1.  The chemical investigation of "bios.": Part I.

Authors:  B T Narayanan
Journal:  Biochem J       Date:  1930       Impact factor: 3.857

  1 in total
  14 in total

1.  [Pantothenic acid requirement of yeasts].

Authors:  A BETZ
Journal:  Arch Mikrobiol       Date:  1960

2.  ACCESSORY GROWTH FACTORS FOR BACTERIA AND RELATED MICROORGANISMS.

Authors:  S A Koser; F Saunders
Journal:  Bacteriol Rev       Date:  1938-12

3.  FORMIC ACID FORMATION IN ALCOHOLIC FERMENTATION.

Authors:  L A Hohl; M A Joslyn
Journal:  Plant Physiol       Date:  1941-10       Impact factor: 8.340

4.  LACTIC ACID FORMATION IN ALCOHOLIC FERMENTATION BY YEAST.

Authors:  L A Hohl; M A Joslyn
Journal:  Plant Physiol       Date:  1941-04       Impact factor: 8.340

5.  NUTRITIONAL REQUIREMENTS OF THE PATHOGENIC MOLD TRICHOPHYTON INTERDIGITALE.

Authors:  W A Mosher; D H Saunders; L B Kingery; R J Williams
Journal:  Plant Physiol       Date:  1936-10       Impact factor: 8.340

6.  Spectroscopic Analysis of the Mineral Content of Yeast Grown on Synthetic and Natural Media.

Authors:  O W Richards; M C Troutman
Journal:  J Bacteriol       Date:  1940-06       Impact factor: 3.490

7.  Factors Influencing Histoplasmin Formation.

Authors:  S B Salvin; G A Hottle
Journal:  J Bacteriol       Date:  1948-11       Impact factor: 3.490

8.  The Importance of Ash Elements in the Cultivation of Excised Root Tips.

Authors:  W J Robbins; V B White; J E McClary; M Bartley
Journal:  Proc Natl Acad Sci U S A       Date:  1936-11       Impact factor: 11.205

9.  The importance of "pantothenic acid" in fermentation, respiration and glycogen storage.

Authors:  R J Williams; W A Mosher; E Rohrman
Journal:  Biochem J       Date:  1936-11       Impact factor: 3.857

10.  The importance of amino-acids as yeast nutrients.

Authors:  H K Mitchell; R J Williams
Journal:  Biochem J       Date:  1940-12       Impact factor: 3.857

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