酢酸菌とその利用　１３　　酢酸菌による有機酸の資化性

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  • Studies on acetic acid bacteria and their utilization (Part 13)
  • サクサンキン ト ソノ リヨウ ニカンスルケンキュウ 13 サクサンキン ニヨ
  • 酢酸菌による有機酸の資化性について

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抄録

Assimilation of organic acid by acetic acid bacteria was investigated.<BR>Of lowerfatty acids, formic, propionic, butyric and valeric acids and oxalic and glutaric acids of dibasic acid were not assimilated by all type cultures examined.<BR>Of dibasic acid, molonic, succinic and fumaric acids, lactic, malic, tartaric and citric acids of hydroxy carboxylic acid were assimilated by the strains oxidizing strongly ethyl alcohol to acetic acid.<BR>Salts of the organic acids were assimilated by the strains in the same degree as free acids.<BR>Assimilation of free organic acids by the isolated strains were nearly similar to that of the type cultures.

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