Inhibiting effect of acetic acid upon microorganisms in the presence of sodium chloride and sucrose

被引：36

作者：

Levine, AS ^{[1
]}

Fellers, CR ^{[1
]}

机构：

[1] Masachusetts Agr Expt Stn, Amherst, MA USA

来源：

关键词：

D O I：

10.1128/JB.40.2.255-269.1940

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

引用

页码：255 / 269

页数：15

共 11 条

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[3] BUSHNELI LD, 1921, J BACTERIOL, V7, P283
[4] CRUESS WV, 1924, FRUIT PRODUCTS J, V3, P20
[5] FABIAN FW, 1939, FOOD RES, V4, P511
[6] HENRICH AT, 1930, MOLDS YEASTS ACTINOM
[7] The influence of the fatty acids and their salts on alcoholic fermentation by living yeast. Part I. Acetic and formic acids and their sodium, potassium and ammonium salts.
Katagiri, H
[J]. BIOCHEMICAL JOURNAL, 1926, 20 (02) : 427 - 436
[8] KIRBY GEORGE W., 1935, CEREAL CHEM, V12, P244
[9] Action of acetic acid on food spoilage microorganisms
Levine, AS
Fellers, CR
[J]. JOURNAL OF BACTERIOLOGY, 1940, 39 (05) : 499 - 515
[10] PEDERSON CS, 1926, NY AGR EXPT STA B, V538