細菌の栄養に関する研究-13-

概要

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Forty lots of Japanese as well as foreign made meat extract, yeast extract and broth have been examined for vitamin, creatinine content and other behaviours. The result showed that the reproducibility of yeast extract is high, though its biotin and other vitamin content is relatively low, whereas the reproducibility of meat extract is variable, though its vitamin content is very high. Practically the home made broth stood for half an year showed the best result both for the reproducibility and vitamin content during the whole course of the storage in a refrigerator.
日本細菌学会の論文