1887

Abstract

Summary: Several yeast water preparations and commercial yeast extracts varied in their toxicity to two strains of Strains of and were also susceptible to yeast extract, while strains of were resistant.

An interaction between glycine and monovalent cations was the main cause of yeast extract toxicity. Divalent cations, notably Ca, added to inhibitory media prevented the toxicity and enhanced growth with increased concentrations of yeast extract.

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/content/journal/micro/10.1099/00221287-71-2-351
1972-07-01
2019-09-22
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http://instance.metastore.ingenta.com/content/journal/micro/10.1099/00221287-71-2-351
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