Studies on the thermophilic bacteria causing "Swels" of canned food:(1) Isolation and classification of the thermophilic bacteria

スポンサーリンク

概要

• 論文の詳細を見る

• 1. The writer isolated two causative tbermophilic anaerobes from the swelled canned foods which contain potato and dried egg powder etc. 2. The two strains were determined clostridium thermosacchorolyticum N. Sp. on these morpbological and physiological characters. 3. The anti-serum aganist the two strains were produced from the rabbits. It was found that two strains were not strictly same species but very resemble. 4. One similar strain was isolated from the other canned vegetables and seven strains were isolated from the 14 soilsamples by the agglutinative reaction using the anti-serum.

• 社団法人 日本水産学会の論文

著者

• 中島 善次

  予防衛生研究所

• 遠山 祐三

  予防衛生研究所

関連論文

• Studies on the thermophilic bacteria causing "Swels" of canned food:(1) Isolation and classification of the thermophilic bacteria

スポンサーリンク