ISSN:
1573-6776
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary Approximately 850 fungus and yeast strains were tested for their ability to hydroxylateN-acetyl-o-toluidine in the 4′-position. The strain Y-1 selected as the best producer, was identified asFusarium verticilliides, and accumulated 1.5 mg of 4′-hydroxy-N-acetyl-o-toluidine per ml of culture broth.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01088193