Minimum growth temperature of Clostridium thermosaccharolyticum.
نویسندگان
چکیده
منابع مشابه
Sporulation of Clostridium thermosaccharolyticum.
Good sporulation was induced in batch culture using carbon sources that have in common the effect of reducing growth rate.
متن کاملSporulation of Clostridium thermosaccharolyticum under conditions of restricted growth.
Glucose served as an exogenous energy source for sporulation when a limited amount was fed continuously. Excess glucose repressed sporulation.
متن کاملInhibition of sporulation of Clostridium thermosaccharolyticum.
Studies were undertaken to determine the effect of chemical inhibitors on the sporulation of thermophilic anaerobes of which Clostridium thermosaccharolyticum is a representative organism. Since fluoroacetic acid (R. S. Hanson, Ph.D. Thesis, Univ. of Illinois, Urbana, 1962), diethyl malonate (6), and a-picolinic acid (pyridine-6-carboxylic acid; reference 3) have been found to inhibit the sporu...
متن کاملA Simple Method for the Determination of Clostridium Thermosaccharolyticum in Sugar
The micro-organisms which are of most concern in the spoilage of nonacid pack canned foods are the thermophilic spore bearing bacteria (l)Sugar was first suspected as a source of contamination by these organisms as early as 1926, and, as sugar is an essential ingredient in practically all canned foods, the National Canners' Association has established standards for its bacterial purity (2) . To...
متن کاملRegulatory effect of pyruvate on the glucose metabolism of Clostridium thermosaccharolyticum.
Whole cells and cell-free extracts of Clostridium thermosaccharolyticum 3814 grown in media containing 0.5% glucose or 0.6% pyruvate were evaluated for their metabolic activities toward these compounds. Glucose-grown cells rapidly fermented glucose with the production of gases (CO(2) and H(2)), acids, and alcohol, but they did not ferment pyruvate well. Pyruvate-grown cells, on the other hand, ...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1985
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.32.8_565