乳酸菌の死滅温度に及ぼす酒精及び乳酸の影響 (第1報)
書誌事項
- タイトル別名
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- The influence of ethyl alcohol and lactic acid on the deathtemperature of lactic acid-forming bacteria
- Part. 1. Studies on the properties of the isolated bacteria
- 分離菌の諸性質
説明
Thirty-four strains of lactic acid-forming bacteria were isolated from “Yamahai-moto”, putrefied “Sake-moromi” and contaminated yeast-cultures. These bacteria were taxonomically studied, and the results are as follows:<BR>The bacteria from “Yamahai” were classified int three groups: L. Sake n. sp., L. bevis β and Leuc. mesenteroides β; those from putrefied “moromi” into two gronps: L. acidophilus and L. plantarum; and those from contaminated yeast-cultures into three groups: L. plantarum, Leuc. mesenteroides and L. brevis β.
収録刊行物
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- 日本釀造協會雜誌
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日本釀造協會雜誌 51 (2), 107-102, 1956
公益財団法人 日本醸造協会
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詳細情報 詳細情報について
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- CRID
- 1390001206075622528
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- NII論文ID
- 130004321432
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- ISSN
- 21864004
- 0369416X
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
