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- YANAGIDA Fujiharu
- Department of brewing, Tokyo university of Agriculture
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- Koizumi Yukimichi
- Department of brewing, Tokyo university of Agriculture
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- SUMINOE Kinsi
- Department of brewing, Tokyo university of Agriculture
Bibliographic Information
- Other Title
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- 酢酸菌とその利用 13 酢酸菌による有機酸の資化性
- 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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Description
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.
Journal
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- JOURNAL OF THE SOCIETY OF BREWING,JAPAN
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JOURNAL OF THE SOCIETY OF BREWING,JAPAN 71 (1), 57-60, 1976
Brewing Society of Japan
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Details 詳細情報について
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- CRID
- 1390001206049074816
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- NII Article ID
- 130004110532
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- NII Book ID
- AN00192226
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- ISSN
- 21864004
- 0369416X
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- NDL BIB ID
- 1692690
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed