FERMENTATION PRODUCTS OF CERTAIN MANNITOL-FORMING BACTERIA
نویسندگان
چکیده
منابع مشابه
Fermentation Products of Certain Mannitol- Forming Bacteria.*
The formation of mannitol in fermenting mixtures of plant, origin is now known to be due to a group of bacteria which act upon fructose and reduce this sugar to its corresponding alcohol. Mannitol-forming bacteria have been found in wine, sauerkraut, silage, canned goods, yeast, and cereal infusions. In some of t,hcse products such as sauerkraut and silage, their presence is not, objectionable,...
متن کاملFermentation Products of Certain Mannitol- Forming Bacteria.*
The formation of mannitol in fermenting mixtures of plant, origin is now known to be due to a group of bacteria which act upon fructose and reduce this sugar to its corresponding alcohol. Mannitol-forming bacteria have been found in wine, sauerkraut, silage, canned goods, yeast, and cereal infusions. In some of t,hcse products such as sauerkraut and silage, their presence is not, objectionable,...
متن کاملFermentation Characteristics of Certain Pentose - Destroying Bacteria
The pentoses, xylose and arabinose, have been termed nonfermentable sugars. In a general sense this is true, as the majority of microorganisms, yeasts and bacteria, cannot utilize the pentoses; however, there are certain forms which possess the ability to break down these sugars. Apparently these pentosefermenting bacteria are widely distributed and no doubt play an important role in the econom...
متن کاملAnaerobic Fermentation of Mannitol by Staphylococci.
Mannitol fermentation has long been considered an important test in studying staphylococci, and yet reports on its correlation with other tests vary widely. Hallman (Proc. Soc. Exptl. Biol. Med., 36, 789) found a 91 per cent correlation with the coagulase test on 487 strains. On the other hand, Plastridge et al. (Storrs Agr. Expt. Sta., Bull. 231) found that 74 per cent of their 211 coagulasene...
متن کاملFermentation Characteristics of Certain
The pentoses, xylose and arabinose, have been termed nonfermentable sugars. In a general sense this is true, as the majority of microorganisms, yeasts and bacteria, cannot utilize the pentoses; however, there are certain forms which possess the ability to break down these sugars. Apparently these pentosefermenting bacteria are widely distributed and no doubt play an important role in the econom...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1925
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)84905-5