Abstract
ONE of us recently reported1 strains of brewer's yeast requiring p-aminobenzoic acid for growth in a synthetic glucose – mineral salt medium. Two additional strains similarly requiring p-aminobenzoic acid have now been isolated from a brewery pitching yeast.
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References
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CUTTS, N., RAINBOW, C. Nutrition of a Strain of Brewer's Yeast Requiring p-Aminobenzoic Acid. Nature 164, 234–235 (1949). https://doi.org/10.1038/164234a0
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DOI: https://doi.org/10.1038/164234a0
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