In vivo and in vitro formation of 2,3-dihydroxybenzoylserine by Escherichia coli K12
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry,Biophysics
Reference7 articles.
1. Formation of 2,3-Dihydroxybenzoic Acid in Fermentation Liquors during the Submerged Culture Production of Lysergic Acid α-Hydroxyethylamide by Claviceps paspali Stevens and Hall
2. COLORIMETRIC DETERMINATION OF THE COMPONENTS OF 3,4-DIHYDROXYPHENYLALANINETYROSINE MIXTURES
3. Phenolic Metabolite of “Low-Iron Fermentation” of Streptomyces griseus. Characterization of 2,3-Dihydroxybenzoic Acid
4. Products of “Low-iron Fermentation” with Bacillus subilis: Isolation, Characterization and Synthesis of 2,3-Dihydroxybenzoylglycine1,2
5. Phenolic compounds accumulated by washed cell suspensions of a tryptophan auxotroph of Aerobacter aerogenes
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