Literature DB >> 16746627

Studies in the metabolism of the strict anaerobes (genus Clostridium): The decomposition of pyruvate and l-(+)glutamate by Clostridium tetanomorphum.

D D Woods1, C E Clifton.   

Abstract

Entities:  

Year:  1938        PMID: 16746627      PMCID: PMC1264033          DOI: 10.1042/bj0320345

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


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  3 in total

1.  Hydrogenlyases: The synthesis of formic acid by bacteria.

Authors:  D D Woods
Journal:  Biochem J       Date:  1936-03       Impact factor: 3.857

2.  Metabolism of ketonic acids in animal tissues.

Authors:  H A Krebs; W A Johnson
Journal:  Biochem J       Date:  1937-04       Impact factor: 3.857

3.  Studies in the metabolism of the strict anaerobes (genus Clostridium): Hydrogen production and amino-acid utilization by Clostridium tetanomorphum.

Authors:  D D Woods; C E Clifton
Journal:  Biochem J       Date:  1937-10       Impact factor: 3.857

  3 in total
  5 in total

1.  Chemosynthetic fixation of carbon dioxide and characteristics of hydrogenase in resting cell suspensions of Hydrogenomonas ruhlandii nov. spec.

Authors:  L PACKER; W VISHNIAC
Journal:  J Bacteriol       Date:  1955-08       Impact factor: 3.490

2.  The formation of urocanic acid and glutamic acid in the fermentation of histidine by Clostridium tetanomorphum.

Authors:  R L WICKREMASINGHE; B A FRY
Journal:  Biochem J       Date:  1954-10       Impact factor: 3.857

3.  Degradation of protein in the rumen of the sheep. II. The action of rumen micro-organisms on amino acids.

Authors:  K EL-SHAZLY
Journal:  Biochem J       Date:  1952-08       Impact factor: 3.857

4.  ENZYMES CONCERNED IN THE PRIMARY UTILIZATION OF AMINO ACIDS BY BACTERIA.

Authors:  E F Gale
Journal:  Bacteriol Rev       Date:  1940-09

5.  Investigations on the Dehydrogenating Properties of Certain Pathogenic Obligate Anaerobes.

Authors:  K Guggenheim
Journal:  J Bacteriol       Date:  1944-04       Impact factor: 3.490

  5 in total

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