title: [Effect of the unsaponifiables of the most common edible oils on the development of E. coli bacteria].
abstract: The writers within the context of the research on the biological actions of the unsaponificables in the most common edible oils, have tested the effects produced by such unsaponificables on the culture of E. Coli. The unsaponificables, and those of seed oils of peanuts and sunflowers in particular, aid the doubling of the E. Coli. Similar research on the culture of animal cells (in vitro) and unicellular algae, are at present outstanding.
mesh_terms: D010367:Arachis; D004926:Escherichia coli / Q000254:growth & development*; D006368:Helianthus; D009821:Oils / Q000494:pharmacology*; D013025:Glycine max; D013268:Stimulation, Chemical; D003313:Zea mays
chemical_list: D009821:Oils
vernacular_title: Influenza degli insaponificabili dei piu' comuni oli edibili sullo sviluppo del battere E. coli.