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Q38628947-F8935D41-0508-4650-AD88-1D3B1A9C0B59
Q38628947-F8935D41-0508-4650-AD88-1D3B1A9C0B59
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http://www.wikidata.org/entity/statement/Q38628947-F8935D41-0508-4650-AD88-1D3B1A9C0B59
The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.
P2860
Q38628947-F8935D41-0508-4650-AD88-1D3B1A9C0B59
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38628947-F8935D41-0508-4650-AD88-1D3B1A9C0B59
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type
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wasDerivedFrom
32b541dce4299974f329050e8808b3b1de57f824
P2860
Change from homo- to heterolactic fermentation by Streptococcus lactis resulting from glucose limitation in anaerobic chemostat cultures.