Bacterium xylinumの鹽化物に對する抵抗性

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概要

• 論文の詳細を見る

• (1) The effect of chlorides (chiefly NaCl and CaCl2) to restrain multiplication of Bact. xylinum (the chief bacteria which causes turbidity of vinegar) is studied. (2) It multiplies when 1.75% of sodium chloride is added to Koji ext. (Ball. 7°), but does not multiply when 2% of sodium chloride is added. (3) It multiplies when 0.8% of sodium chloride is added to Koji ext. (containing 1% of acetic acid) but does not multiply when 1% of sodium chloride is added. (4) It multiplies when 0.6% of calcium chloride- is added to Koji ext. (containing 4% of acetic acid) but does not multiply when 0.8% of calcium chloride is added. (5) It does not multiply in Koji ext. (Ball. 3°, containing 3% of acetic acid) in the cases, when 0.2% of sodium chloride and 0.5% of calcium chloride, 0.3% of sodium chloride and 0.5% of calcium chloride, or 0.4% of sodium chloride and 4% of calcium chloride are added. (6) It does not multiply in Koji ext. (Ball. 3°, containing 4% of acetic aid) in the cases, when 0.1% of sodium chloride and 0.5% -of calcium chloride, 0.2% of sodium chloride and 0.5% of calcium chloride, 0.2% of sodium chloride and 0.4% of calcium chloride, or 0.3% of sodium chloride and 0.3% of calcium chloride are added. (7) It does not multiply in Koji ext. (Ball. 3°, containing 4.5% of acetic acid) in the cases, when 0.2% of sodium chloride and 0.3% of calcium chloride, 0. 3% of sodium chloride and 0.3% of calcium chliride, 0.4% or of sodium chloride and 0.2% of calcium chloridep are added.

• 社団法人 日本農芸化学会の論文

著者

• 住江 金之

  東京農業大学農芸化学科

• 津田 國雄

  東京農業大學

• 住江 金之

  東京農業大学農学部農芸化学科

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