Studies on the acetone-butyl alcohol fermentation: Nutritional and other factors involved in the preparation of active suspensions of Cl. acetobutylicum (Weizmann).

The Biochemical journal ·Vol. 35 ·No. 12 ·1941-12-00 ·Pages 1320-31

Davies R, Stephenson M

Abstract

暂无摘要

Authors & Affiliations

2 authors, click to expand affiliations / ORCID

Davies R

The Biochemical Laboratory, Cambridge.

Stephenson M

References (5)

5 references, click to expand

Isolation and Identification of the Substance in Potato Stimulating the Production of Butyl Alcohol by Certain Bacteria.
J Bacteriol. 1935 Jun;29(6):563-72 PMID: 16559810
Growth Factors for Bacteria: VII. Nutrient Requirements of Certain Butyl Alcohol-producing Bacteria.
J Bacteriol. 1939 Mar;37(3):259-68 PMID: 16560202
The Products of the "Acetone: n-Butyl Alcohol" Fermentation of Carbohydrate Material with Special Reference to some of the Intermediate Substances produced.
Biochem J. 1920 Apr;14(2):229-51 PMID: 16742898
An application of the method of Hagedorn and Jensen to the determination of larger quantities of reducing sugars.
Biochem J. 1929;23(1):99-106 PMID: 16744196
A method for the determination of small quantities of mixed reducing sugars and its application to the estimation of the products of hydrolysis of starch by taka-diastase.
Biochem J. 1931;25(3):863-79 PMID: 16744651

Article Info

Journal

The Biochemical journal

Abbr.

Biochem J

ISSN

0264-6021

DOI

Published

1941-12-00

Pages

1320-31

Language

English

Region

England

NLM ID

2984726R

PMCID

PMC1265642

External Links

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