VII. OCCUHKENCE IN FOODS 



31 



" Method of assay: 1. Leticonostoc mesenleroides 



2. Lactobacillus arabinosus 



3. Bratton-Marshall colorimetric analysis 



4. Xeurospora crassa mutant 



5. Acelobacter suboxydans 



6. Clostridium acetubulylicum 



" D. E. Wolf, R. C. Anderson, E. A. Kaczka, S. A. Harris, G. E. Arth, P. L. South- 

 wick, R. Mozingo, and K. Folkers, /. Am. Chem. Soc. 69, 2753 (1947). 



i» A. Pohland, E. H. Flynn, R. G. Jones, and W. Shive, J. Am. Chem. Soc. 73, 3247 

 (1951). 



'3 M. Landy and D. M. Dicken, J. Biol. Chem. 146, 109 (1942). 



20 E. L. Tatum, M. G. Ritchey, E. V. Cowdry, and L. F. Wicks, /. Biol. Chem. 163, 

 675 (1946). 



" M. G. Ritchey, L. F. Wicks, and E. L. Tatum, J. Biol. Chem. 171, 51 (1947). 



2^ R. D. Housewright and S. A. Koser, /. Infectious Diseases 75, 113 (1944). 



" B. C. Johnson, H. H. Mitchell, and T. S. Hamilton, J. Biol. Chem. 161, 357 (1945). 



