Abstract
Bacteroids from soybean nodules could be adapted to utilize catechol, salicylic, p-hydroxybenzoic, gentisic, and protocatechuic acids after 1 h of incubation; vanillic, syringic and ferulic acids after 2 h of incubation. Bakterioide der Sojabohnenknöllchen lassen sich innerhalb einer Stunde auf die Assimilation von Brenzkatechin, Salizyl-, p-Oxybenzoe-, Gtentisin- und Protokatechusäure adaptieren; bei Vanillin-, Syringa- und Ferrulsäure werden hierfür 2 Stunden benötigt.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Zentralblatt fuer Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Zweite Naturwissenschaftliche Abteilung: Allgemeine, Landwirtschaftliche und Technische Mikrobiologie
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
