The influence of ethyl alcohol and lactic acid on the deathtemperature of lactic acid-forming bacteria.(Part, 2)

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2報)

Description

The lactic acid-forming bacteria are very sensitive on lactic acid, ethyl alcohol and the temperature. The bacteria examined died after three days when kept at 15°C on the medium of 0.77% lacti cacid and 10% alcohol, while they died only after one day at 20°C on the same medium. When the lactic acid was slightly less dense (0.5%), they did not die after three days at 20°C even in 10% alcohol. However, they died only after one day, when the temperature was raised to 30°C.

Journal

Details 詳細情報について

  • CRID
    1390282681052360064
  • NII Article ID
    130004321453
  • DOI
    10.6013/jbrewsocjapan1915.51.162
  • ISSN
    21864004
    0369416X
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top