乳酸菌の保存に關する研究 (第1報) : 濕潤培地による保存
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概要
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We studied on the degeneration of the sporeless lactobacilli which were preserved in several liquid and slant culture media. The results were as follows : 1) The lactobocilli have degenerated during long period, even if they are continuosly inoculated in the fresh slant culture medium every 7〜10 days.2) Even when the bacteria were preserved in liquid or in yeast-extract agar media during 160 or 200 days respectively, they were as white as fresh, but in koji-extract agar medium they were turned to yellow or brownish after 20〜30 days.3) The vacteria, preserved in koji-extract medium during 160 days, occurred almost singly and some of them had thicker cell membranes.4) In the fermentation tests by the degenerated bacteria preserved in the liquid culture media, it was found that they gradually produced smaller amount of lactic acid and larger of volatile acids, and also consumed much glucose for other functions than the acid production. After the longer preservation the ability of multiplication and fermentation both decreased.5) After the preservation in both synthetic and natural liquid media during 250 days the bacteria degenerated, but they had still fair ability of the acid formation.6) The preservation in the liquid media was superior to the slant culture media, and the yeast-extract was more excellent medium than the koji-extract.7) Comparig the fermentation productus between fresh and old bacteria, the former produced more total acids and glycerine, and less volatile acids and acetone than the latter.
- 社団法人日本生物工学会の論文
- 1952-11-15