柔魚缶詰肉黒変の細菌学的研究
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概要
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1) The blackening of canned cuttle-fish meat was investigated. 2) On the isolation of bacteria we adopted methods of anaerobic culture, and we found that the method by Burri's tube is the most conveniet aud simplest one. 3) The following three kinds of bacteria were found in three cans of black-changed cuttle-fish meat, (1) Achromobacter punctatum (Zimmermann) Bergey et al.(2) Flavobacterium tremelloide(Schotttelius) Bergey et al.(3)Bac. fluorescens liquefaciens Fl., All of them are facultative anaerobes. 4) These three bactria take place the blackening of canned cuttle-fish meat under the presence of iron or iron compounds, Flavobacter tremelloides (Copeland) C. S. A. B., is the most active one among them.
- 公益社団法人日本生物工学会の論文
- 1930-08-15