乳酸菌の死滅温度に及ぼす酒精及び乳酸の影響 (第2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, 2)
説明
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.
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 (3), 162-158, 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
- 1390282681052360064
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- NII論文ID
- 130004321453
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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
