SEPARATION AND MICROBIOLOGICAL PROPERTIES OF L-ASCORBIC ACID-DECOMPOSING BACTERIA
スポンサーリンク
概要
- 論文の詳細を見る
L-Ascorbic acid-decomposing activity was tested with various yeasts and bacteria. In 8 known species of yeasts and 15 species of bacteria no such activity was found. But 9 species of bacteria having a strong ascorbic acid-decomposing activity were separated from natural sources, i.e. soil, water, plants and excrements of animals. These bacteria grown in the media containing 1 per cent L-ascorbic acid decomposed the vitamin to CO2, water and a few organic acids. From the results of the studies on their microbiological properties, it was ascertained that 6 out of the 9 species belong to Micrococcus, probably the varieties of M. varians Migula, and the other 3 species to the variety of Nocardia farcinica.
- 日本ビタミン学会の論文
著者
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Kamiya Shintaro
Department of Food Science, School of Food and Nutritional Sciences, University of Shizuoka
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YAMAMOTO HIDEJI
Department of Agricultural Chemistry, Faculty of Agriculture, Shizuoka University
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NAKABAYASHI TOSHIO
Department of Agricultural Chemistry, Faculty of Agriculture, Shizuoka University
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