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Analysis of transient polyhydroxybutyrate production in Wautersia eutropha H16 by quantitative western analysis and transmission electron microscopy

Author
JIAMIN TIAN1 ; AIMIN HE1 ; LAWRENCE, Adam G2 ; PINGHUA LIU1 ; WATSON, Nicki3 ; SINSKEY, Anthony J2 ; STUBBE, Joanne1 2
[1] Department of Chemistry, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
[2] Department of Biology, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
[3] Whitehead Institute for Biomedical Research, 9 Cambridge Center, Cambridge, Massachusetts 02142, United States
Source

Journal of bacteriology. 2005, Vol 187, Num 11, pp 3825-3832, 8 p ; ref : 23 ref

CODEN
JOBAAY
ISSN
0021-9193
Scientific domain
Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
Publisher
American Society for Microbiology, Washington, DC
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Analyse quantitative Bactériologie Butyrate(hydroxy) polymère Microbiologie Microscopie électronique Transmission
Keyword (en)
Quantitative analysis Bacteriology Butyrate(hydroxy)polymer Microbiology Electron microscopy Transmission
Keyword (es)
Análisis cuantitativo Bacteriología Butirato(hidroxi) polímero Microbiología Microscopía electrónica Transmisión
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology / 002A05B Bacteriology / 002A05B15 Miscellaneous

Discipline
Microbiology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
16797994

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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