The assimilation of amino-acids by micro-organisms. 16. Changes in sodium and potassium accompanying the accumulation of glutamic acid or lysine by bacteria and yeast

Research Article| June 01 1953 The assimilation of amino-acids by micro-organisms. 16. Changes in sodium and potassium accompanying the accumulation of glutamic acid or lysine by bacteria and yeast R. Davies; R. Davies 1Medical Research Council Unit for Chemical Microbiology, Biochemical Laboratory, University of Cambridge Search for other works by this author on: This Site PubMed Google Scholar Joan P. Folkes; Joan P. Folkes 1Medical Research Council Unit for Chemical Microbiology, Biochemical Laboratory, University of Cambridge Search for other works by this author on: This Site PubMed Google Scholar E. F. Gale; E. F. Gale 1Medical Research Council Unit for Chemical Microbiology, Biochemical Laboratory, University of Cambridge Search for other works by this author on: This Site PubMed Google Scholar Lois C. Bigger Lois C. Bigger 1Medical Research Council Unit for Chemical Microbiology, Biochemical Laboratory, University of Cambridge Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1953) 54 (3): 430–437. https://doi.org/10.1042/bj0540430 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation R. Davies, Joan P. Folkes, E. F. Gale, Lois C. Bigger; The assimilation of amino-acids by micro-organisms. 16. Changes in sodium and potassium accompanying the accumulation of glutamic acid or lysine by bacteria and yeast. Biochem J 1 June 1953; 54 (3): 430–437. doi: https://doi.org/10.1042/bj0540430 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF.