Unidentified Chick Growth Factors in Fermentation By-products

Nature ◽  
1956 ◽  
Vol 178 (4530) ◽  
pp. 414-414 ◽  
Author(s):  
W. P. JAFFE ◽  
J. A. WAKELAM
Keyword(s):  
Growth Factors ◽  
Chick Growth ◽  
By Products

scholarly journals STUDIES OF UNIDENTIFIED CHICK GROWTH FACTORS

1950 ◽  
Vol 182 (2) ◽  
pp. 727-737
Author(s):  
G.F. Combs ◽  
C.W. Carlson ◽  
R.F. Miller ◽  
H.T. Peeler ◽  
L.C. Norris ◽  
...  
Keyword(s):  
Growth Factors ◽  
Chick Growth

scholarly journals Further Information Concerning Unidentified Chick Growth Factors

1955 ◽  
Vol 34 (3) ◽  
pp. 559-566 ◽  
Author(s):  
A.A. Camp ◽  
H.T. Cartrite ◽  
J.H. Quisenberry ◽  
J.R. Couch
Keyword(s):  
Growth Factors ◽  
Chick Growth

257. The influence of various factors on the fermentation end-products of the heterofermentative lactobacilli

1940 ◽  
Vol 11 (2) ◽  
pp. 136-144 ◽  
Author(s):  
C. C. Thiel
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Growth Factors ◽  
Oxygen Tension ◽  
Alcoholic Fermentation ◽  
Total Production ◽  
Anaerobic Conditions ◽  
Yeast Autolysate ◽  
Relative Production ◽  
By Products

1. The influence of temperature, oxygen tension, yeast autolysate and chalk on the production of by-products and the ratios of by-products formed to sugar utilized and lactic acid produced in milk by the lactobacilli has been investigated.2. The total production of lactic acid is increased by the presence of chalk and “growth factors” but is not affected by temperature or oxygen tension. The ratio of lactic acid produced to sugar utilized is decreased at lower temperatures and increased by chalk but yeast autolysate and variation in oxygen tension give variable results.3. The total production of acetic acid is increased by the presence of chalk, and “growth factors” and by anaerobic conditions. The ratios of acetic acid produced to sugar utilized and lactic acid formed are decreased by chalk and anaerobic conditions and there is a tendency for the ratios to be decreased by the presence of yeast and increased at lower temperatures.4. The total production of alcohol is increased by anaerobiosis and also by the presence of chalk and yeast in the medium. The ratios of alcohol formed to sugar utilized and lactic acid produced is increased by anaerobic conditions, and chalk also tends to increase the relative amount of alcohol. Temperature and yeast autolysate have little effect.5. Chalk is effective in maintaining thepH at a higher level during growth, but the influence of chalk on the ratios of by-products formed to sugar utilized is probably not entirely a pS. effect since the addition of talc to the medium has an equally strong influence in altering the relative production of lactic acid and alcohol.6. It was previously shown for the heterofermentative streptococci that the Pasteur effect (suppression of alcoholic fermentation by respiration) is slight; similar results have been obtained with the heterofermentative lactobacilli.

Studies on Unidentified Chick Growth Factors Apparently Organic in Nature

1959 ◽  
Vol 69 (3) ◽  
pp. 277-282 ◽  
Author(s):  
Richard Dam ◽  
A. B. Morrison ◽  
L. C. Norris
Keyword(s):  
Growth Factors ◽  
Chick Growth

Placental Steroids in Cattle: Hormones, Placental Growth Factors or By-products of Trophoblast Giant Cell Differentiation?

2008 ◽  
Vol 116 (07) ◽  
pp. 429-436 ◽  
Author(s):  
G. Schuler ◽  
H. Greven ◽  
M. Kowalewski ◽  
B. Döring ◽  
G. Özalp ◽  
...  
Keyword(s):  
Growth Factors ◽  
Cell Differentiation ◽  
Giant Cell ◽  
Trophoblast Giant Cell ◽  
By Products

scholarly journals Fermentation Meals as a Source of Unidentified Chick Growth Factors

1955 ◽  
Vol 34 (4) ◽  
pp. 851-855 ◽  
Author(s):  
A.E. Schaefer ◽  
R.D. Greene ◽  
H.L. Sassaman ◽  
S. Wind
Keyword(s):  
Growth Factors ◽  
Chick Growth

scholarly journals Probable Identity of Unidentified Chick Growth Factors in Fish Solubles and Penicillin Mycelium Residue

1953 ◽  
Vol 32 (3) ◽  
pp. 551-554 ◽  
Author(s):  
H.M. Edwards ◽  
Richard Dam ◽  
L.C. Norris ◽  
G.F. Heuser
Keyword(s):  
Growth Factors ◽  
Chick Growth
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