Literature DB >> 4815911

Metabolic differences in Bacillus stearothermophilus grown at 55 degrees C and 37 degrees C.

L Jung, R Jost, E Stoll, H Zuber.   

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Year:  1974        PMID: 4815911

Source DB:  PubMed          Journal:  Arch Mikrobiol        ISSN: 0003-9276


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  9 in total

1.  Temperature-induced protein synthesis in Bacillus stearothermophilus NUB36.

Authors:  L Wu; N E Welker
Journal:  J Bacteriol       Date:  1991-08       Impact factor: 3.490

2.  Thermoadaptation of enzymes in thermophilic and mesophilic cultures of Bacillus stearothermophilus and Bacillus caldotenax.

Authors:  H U Haberstich; H Zuber
Journal:  Arch Microbiol       Date:  1974-07-22       Impact factor: 2.552

3.  Thermal properties of enzymes from Bacillus flavothermus, grown between 34 and 70 degrees C.

Authors:  A M Lauwers; W Heinen
Journal:  Antonie Van Leeuwenhoek       Date:  1983-06       Impact factor: 2.271

4.  Temperature range variants of Bacillus megaterium.

Authors:  S Ståhl; O Olsson
Journal:  Arch Microbiol       Date:  1977-06-20       Impact factor: 2.552

5.  Thermostability of enzymes of the tricarboxylic acid cycle of Bacillus coagulans.

Authors:  M V Jones; W N Spencer
Journal:  Antonie Van Leeuwenhoek       Date:  1985       Impact factor: 2.271

6.  Glucose fermentation pathway of Thermoanaerobium brockii.

Authors:  R Lamed; J G Zeikus
Journal:  J Bacteriol       Date:  1980-03       Impact factor: 3.490

7.  Cloning and characterization of a glutamine transport operon of Bacillus stearothermophilus NUB36: effect of temperature on regulation of transcription.

Authors:  L Wu; N E Welker
Journal:  J Bacteriol       Date:  1991-08       Impact factor: 3.490

8.  Calcium uptake and survival of Bacillus stearothermophilus.

Authors:  S Stähl
Journal:  Arch Microbiol       Date:  1978-10-04       Impact factor: 2.552

9.  Insights into the Geobacillus stearothermophilus species based on phylogenomic principles.

Authors:  S A Burgess; S H Flint; D Lindsay; M P Cox; P J Biggs
Journal:  BMC Microbiol       Date:  2017-06-26       Impact factor: 3.605

  9 in total

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