有胞子乳酸菌の分離

概要

論文の詳細を見る
Thirteen strains of spore-forming lactic acid bacteria were isolated from fresh green malt by a new selection method using lactic acid maceration. Among these bacteria, one strain showed a good lactic acid fermentation and was named, for the time being, the J. II. bacterium. It differed from many other spore-forming lactic acid bacteria which had been reported in the literatures, but resembled closely to the new strain isolated by NAKAYAMA and SAKAGUCHI from green malt. The living organism of the J. II. bacterium was less tolerant to lactic acid rather than other weak fermenting lactic acid bacteria, and died by 10 minutes maceration in N/10 lactic acid solution. But the spore of this strain sprouted even after 1 hour maceration in 1N acid solution. Here lies a significance of the authors new selection method of lactic acid bacte-ria.
社団法人日本農芸化学会の論文