Effects of amino acids on the amidation of polyaromatic carboxylic acids by Bacillus cereus

Bioscience, Biotechnology and Biochemistry

Volumn 65, Issue 8, 2001, Pages 1761-1765

  Maruyama, Reiji ^a   Kawata, Akiko ^a   Ono, Shin ^a   Nishizawa, Mikio ^a,b   Ito, Seiji ^a,b   Inoue, Masami ^a  

^a UNIVERSITY OF TOYAMA   (Japan)

^b KANSAI MEDICAL UNIVERSITY   (Japan)

Author keywords

4 biphenylcarboxylic acid; Amidation; Bacillus cereus; Biotransformation; Polyaromatic carboxylic acid

Indexed keywords

AGOUTI PACA; BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

AMIDE; AMINO ACID; CARBOXYLIC ACID; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; NITROGEN; POLYCYCLIC AROMATIC HYDROCARBON;

ARTICLE; BACILLUS CEREUS; CULTURE MEDIUM; DRUG EFFECT; METABOLISM; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

AMIDES; AMINO ACIDS; BACILLUS CEREUS; CARBOXYLIC ACIDS; CULTURE MEDIA; INDICATORS AND REAGENTS; MAGNETIC RESONANCE SPECTROSCOPY; NITROGEN; POLYCYCLIC HYDROCARBONS, AROMATIC;

EID: 0035434257     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.65.1761     Document Type: Article

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