The influence of ethyl alcohol and lactic acid on the deathtemperature of lactic acid-forming bacteria

DOI

Bibliographic Information

Other Title
  • 乳酸菌の死滅温度に及ぼす酒精及び乳酸の影響 (第1報)
  • Part. 1. Studies on the properties of the isolated bacteria
  • 分離菌の諸性質

Description

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.

Journal

Details 詳細情報について

  • CRID
    1390001206075622528
  • NII Article ID
    130004321432
  • DOI
    10.6013/jbrewsocjapan1915.51.107
  • ISSN
    21864004
    0369416X
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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