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Effect of riboflavin and nicotinic acid on fat formation byPenicillium lilacinum thom

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Résumé

L'addition de riboflavine ou d'acide nicotinique aux cultures dePenicillium lilacinum Thom. a augmenté remarquablement la valeur iodique de la graisse formée. Mais c'est seulement la riboflavine, qui a accéléré la formation de la graisse.

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References

  1. F. F. Nord, J. V. Fiore, G. Kreitman, andS. Weiss, Arch. Biochem.23, 480 (1949).

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  1. College of Science and Technology, University of Manchester, UK

    K. Naguib

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  1. K. Naguib
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Naguib, K. Effect of riboflavin and nicotinic acid on fat formation byPenicillium lilacinum thom. Experientia 14, 61–62 (1958). https://doi.org/10.1007/BF02159003

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  • DOI: https://doi.org/10.1007/BF02159003

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