
pmid: 13319630
SUMMARY: A complete quantitative amino acid analysis of the free amino acid fraction and the mycelial residue fraction of the mould Aspergillus flavus during different stages of growth has been made by the circular paper chromatographic technique. A qualitative analysis of the amino acid composition of the culture fluid has also been accomplished. The changes of the individual amino acids present in the various fractions on different days of incubation were studied and their implications discussed.
Aspergillus, Amino Acids, Aspergillus flavus
Aspergillus, Amino Acids, Aspergillus flavus
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