グラム陰性桿菌のギ酸形成能および分解能について

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タイトル別名
  • On the Abilities of Gram Negative Bacteria for the Formation and Resolution of Formic Acid
  • グラム インセイ カンキン ノ ギサン ケイセイノウ オヨビ ブンカイノウ ニ

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The abilities of bacteria for the formation and resolution of formic acid, which was one of the intermediate products of the breakdown of glucose in various gram negative bacteria including intestinal pathogens, were examined.<br>The results were summarized as follows;<br>1) The tested strains belonging to Escherichia, Citrobacter, Enterobacter, Proteus and Salmonella were capable of producing and resolving formic acid.<br>2) Shigella strains tested have no abilities mentioned above, except in the case of Shigella flexineri type 6.<br>3) Yersinia enterocolitica and Serratia marcescens produce formic acid as a final farmentative product on this pathway.<br>4) In the case of Vibrio parahaemoliticus and other gram negative bacteria which are similar to Enterobacteriace, neither producing nor resolving abilities of formic acid was found.<br>5) The resolving ability of formic acid of isolated Salmonella (B, C1, C2, E) and Coliform organisms (Escherichia coli, Klebsiller aerogenes, Citrobacter freundii) from various foods were tested, and it was found that the isolates of all have the ability of that mentioned above.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 17 (5), 357-362_1, 1976

    公益社団法人 日本食品衛生学会

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