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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo

Volume 16, Issue 4

Fermentation patterns of some species 1 Free

Abstract

SUMMARY

The present study of the fermentation characteristics of 20 species of clostridia has shown that the relative proportions and concentrations of the acids and alcohols produced by these cultures may be very useful in their characterization and identification. The chromatographic methods described are rapid and the patterns are highly reproducible among strains of the same species.

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Copyright © 1966 Iowa State University Press
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1966-10-01
2024-05-02
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References

  1. Bruno C. F., Moore W. E. C. 1962; Fate of lactic acid in rumen ingesta. Jour. Dairy Sci. 45:109–115
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  2. Moore W. E. C., Cato E. P. 1965; Synonymy of Eubacterium limosum and Butyribacterium rettgeri; Butyribacterium limosum comb. nov. Int. Bull. Bact. Nomen. and Taxon. 15:69–80
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  3. Smith L. DS. 1953; The essential characteristics of the species Clostridium hemolyticum. Jour. Bact. 65:222
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Fermentation patterns of some Clostridium species1
Int J Syst Evol Microbiol 16, 383 (1966); https://doi.org/10.1099/00207713-16-4-383
/content/journal/ijsem/10.1099/00207713-16-4-383
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