Detection of mannitol formation by bacteria.
نویسندگان
چکیده
A test is described by means of which formation of mannitol from fructose by lactic acid bacteria can be readily detected. The test is based on removal of interference of residual fructose by dehydration with hydrochloric acid followed by thin-layer chromatography.
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,...
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The present paper deals with the kinetics and mechanism of homogeneously Ir(III) chloride catalyzed oxidation of D-mannitol by chloramine-T [CAT] in perchloric acid medium in the temperature range of 30 to 45 0C. The reaction is carried out in the presence of mercuric acetate as a scavenger for chloride ion. The experimental results show first order kinetics with respect to the oxidant [CAT] an...
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ورودعنوان ژورنال:
- Applied microbiology
دوره 30 3 شماره
صفحات -
تاریخ انتشار 1975