VARIATION IN THE ACETIC ACID-LACTIC ACID RATIO AMONG THE LACTIC ACID BACTERIA

被引:16
|
作者
CHRISTENSEN, MD
ALBURY, MN
PEDERSON, CS
机构
关键词
D O I
10.1128/AEM.6.5.316-318.1958
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
引用
收藏
页码:316 / 318
页数:3
相关论文
共 50 条
  • [41] Effect of Yeast Mannoproteins and Grape Polysaccharides on the Growth of Wine Lactic Acid and Acetic Acid Bacteria
    Diez, Lorena
    Guadalupe, Zenaida
    Ayestaran, Belen
    Ruiz-Larrea, Fernanda
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (13) : 7731 - 7739
  • [42] RATIO OF THERMOPHILIC LACTIC-ACID BACTERIA TO MESOPHYLLIC ONES
    RAKHMANKULOVA, RG
    CHELEKBAEV, MD
    DAIRASHEVA, ST
    [J]. IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1986, (01): : 89 - 91
  • [43] Growth of acid-lactic bacteria and yeasts during the liquid fermentation of broilers feces for the obtainment of probiotics
    Garcia, Yaneisy
    Elias, A.
    Albelo, Nereyda
    Herrera, F. R.
    Nunez, Odalys
    Dieppa, Oraida
    [J]. CUBAN JOURNAL OF AGRICULTURAL SCIENCE, 2008, 42 (02): : 189 - 191
  • [44] Hydrogen production by fermentation using acetic acid and lactic acid
    Matsumoto, Mitsufumi
    Nishimura, Yasuhiko
    [J]. JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2007, 103 (03) : 236 - 241
  • [45] EFFECTS OF LACTIC ACID, ACETIC ACID AND ETHANOL ON SILAGE FERMENTATIONS
    BYERS, FM
    MEISKE, JC
    GOODRICH, RD
    [J]. JOURNAL OF ANIMAL SCIENCE, 1969, 29 (01) : 178 - &
  • [46] Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria
    Kilic, Gulden
    Charoenyingcharoen, Piyanat
    Yukphan, Pattaraporn
    Yamada, Yuzo
    Sengun, Ilkin Yucel
    [J]. FOOD BIOSCIENCE, 2022, 47
  • [47] Peptidases and amino acid catabolism in lactic acid bacteria
    Jeffrey E. Christensen
    Edward G. Dudley
    Jeffrey A. Pederson
    James L. Steele
    [J]. Antonie van Leeuwenhoek, 1999, 76 : 217 - 246
  • [48] Fermentation profile comparisons of sake-kasu samples fermented with lactic acid bacteria or with acetic acid bacteria
    Sato, Keigo
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2023, 70 (06): : 235 - 241
  • [49] The aerobic dissimilation of lactic acid by the propionic acid bacteria
    Erb, C
    Wood, HG
    Werkman, CH
    [J]. JOURNAL OF BACTERIOLOGY, 1936, 31 (06) : 595 - 602
  • [50] THE AMINO ACID REQUIREMENTS OF 23 LACTIC ACID BACTERIA
    DUNN, MS
    SHANKMAN, S
    CAMIEN, MN
    BLOCK, H
    [J]. JOURNAL OF BIOLOGICAL CHEMISTRY, 1947, 168 (01) : 1 - 22