NUTRITIONAL CHARACTERISTICS OF A BUTYRIVIBRIO
Author:
Affiliation:
1. Department of Biochemistry and Nutrition, Virginia Agricultural Experiment Station, Virginia Polytechnic Institute, Blacksburg, Virginia
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.75.6.666-673.1958
Reference9 articles.
1. Factors necessary for the growth of Bacteroides succinogenes in the volatile acid fraction of rumen fluid;BRYANT M. P.;J. Dairy Sci.,1955
2. The anaerobic, monotrichous, butyric acid-producing, curved rod-shaped bacteria of the rumen;BRYANT M. P.;J. Bacteriol.,1956
3. A Polymerhomogeneous series of sugar acetates from the acetolysis of cellulose;DICKEY E. E.;J. Am. Chem. Soc.,1949
4. The preservation of bacteria by freezing in glycerol broth;HOWARD D. H.;J. Bacteriol.,1956
5. The anaerobic mesophilic cellulolytic bacteria;HUNGATE R. E.;Bacteriol. Revs.,1950
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