書誌事項
- タイトル別名
-
- 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
この論文をさがす
説明
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.
収録刊行物
-
- 日本釀造協會雜誌
-
日本釀造協會雜誌 71 (1), 57-60, 1976
公益財団法人 日本醸造協会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001206049074816
-
- NII論文ID
- 130004110532
-
- NII書誌ID
- AN00192226
-
- ISSN
- 21864004
- 0369416X
-
- NDL書誌ID
- 1692690
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可