Fermentação da gelose pelas bacterias anaerobias

dc.creatorPacheco, Genesio
dc.creatorMattoso, Italo Viviani
dc.creatorCosta, Gobert Araujo
dc.date2021-10-18T13:45:31Z
dc.date2021-10-18T13:45:31Z
dc.date1940
dc.date.accessioned2023-09-26T20:13:01Z
dc.date.available2023-09-26T20:13:01Z
dc.identifierPACHECO, Genesio; MATTOSO, Italo Viviani; COSTA. Gobert Araujo. Fermentação da gelose pelas bacterias anaerobias. Memórias do Instituto Oswaldo Cruz, Rio de Janeiro, v. 35, n. 1, p. 1-11, 1940.
dc.identifier0074-0206
dc.identifierhttps://www.arca.fiocruz.br/handle/icict/49421
dc.identifier10.1590/S0074-02761940000100007
dc.identifier1768-8060
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8851625
dc.descriptionAnaerobic bacteria of the Clostridium genus acidify mineral media without when agar is added. 2 - Acidulation results from the attack on the agar as a source of carbon. 3 - The quantity of CO² produced by the decomposition of the agar is approximately that obtained with soil bacteria as shown by Waksmann and Diehm working with hemicelluloses. Although galactone is less atacked than the other hemicelluloses the acidity produced is sufficient to disturb the fermentation tests in semi-solid media with agar. 4 - The acidulation of Spray's sugar-free control medium is probably due to the decomposition of the agar by anaerobes. The acidity produced may interfere with the acidity of the fermentation of the sugar in Spray's test or may be added to it, thus giving a false indication of the real acidity.
dc.formatapplication/pdf
dc.languagepor
dc.publisherFundação Oswaldo Cruz. Instituto Oswaldo Cruz.
dc.rightsopen access
dc.subjectFermentação
dc.subjectGelose
dc.subjectBacterias anaerobias
dc.titleFermentação da gelose pelas bacterias anaerobias
dc.typeArticle


Este ítem pertenece a la siguiente institución