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Effects of amino acids and of iron, manganese, and zinc concentrations on lag duration and time of accumulation of SK in cultures of B. megaterium

Range	Table - link
Organism	Bacteria Bacillus megaterium
Reference	Charles E. Lankford and Benjamin R. Byers, Critical Reviews in Microbiology, Bacterial Assimilation of iron, 1973, Vol. 2, No. 3 , Pages 273-331 (doi:10.3109/10408417309108388) p.307 table 6
Comments	SK=“schizokinen”. See p.304 left column bottom paragraph
Entered by	Uri M
ID	108820