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Nutritional Factors Affecting the Salt Tolerance of Staphylococcus epidermidis
ブドウ球菌Staphylococcus epidermidisの耐塩性に関係する栄養因子
1976
Eiyo To Shokuryo
ブドウ球菌Staphylococcus epidermidisの耐塩性に関係する栄養因子
As nutritional factors affecting the salt tolerance of Staphylococcus epidermidis, the requirement for vitamin and amino acid was tested using the standard media containing NaCl and/or Na-cholate. When Na-cholate was added to the standard medium, the requirement for riboflavin was increased. On the other hand, the requirement for p-aminobenzoic acid, folic acid and pantothenic acid was increased by the addition of NaCl. Furthermore, when NaCl and Na-cholate were added, pantothenic acid and
doi:10.4327/jsnfs1949.29.23
fatcat:7zwkr7teinaczk7t7tfn2ctjmq