Abstract
RECENTLY several workers have concluded that, under certain conditions, amino-acids can be assimilated intact by yeasts1,2. White and Munns1 conclude that aspartic acid can be used as a source of nitrogen by yeast, and also that the carbon skeleton can be used if fermentable sugars are present (probably as energy sources). They found that when aspartic acid is added to the test medium in sufficient amount, the growth of yeast greatly exceeds that when only hexose sugars are present.
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References
White, J., and Munns, D. J., Nature, 165, 111 (1950).
Thorne, R. S. W., J. Inst. Brew., 55, 201 (1949).
Nickell, L. G., and Burkholder, P. R., Amer. J. Bot. (in the press).
Black, L. M., Nature, 158, 56 (1946).
Black, L. M., 6th Growth Symposium, 79 (1947).
Burkholder, P. R., and Nickell, L. G., Bot. Gaz., 110, 426 (1949).
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NICKELL, L. Effect of Aspartic Acid on Growth of Plant-Virus Tumour Tissue. Nature 166, 351–352 (1950). https://doi.org/10.1038/166351b0
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DOI: https://doi.org/10.1038/166351b0
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