Beiträge zur Säurebildung durch Aspergillus niger.
- 1 January 1927
- journal article
- research article
- Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie
- Vol. 166 (4-6) , 161-163
- https://doi.org/10.1515/bchm2.1927.166.4-6.161
Abstract
Acid formation from 3, 4, 5, 6, 7, and 12 C sugars by A. japonicus and A. cinnamomeus was studied. Completed mycelia were used in all cases. Highest yield of citric acid was obtained from sucrose, while none was formed from 4 and 7 C sugars and lactose. Gluconic acid was formed only from glucose, sucrose, and maltose. Only small quantities of citric acid were formed from gluconic acid. The nutrient salts and addition of CaCO3 had no great effect on production of acid.This publication has 1 reference indexed in Scilit:
- THE CITRIC ACID FERMENTATION OF ASPERGILLUS NIGERJournal of Biological Chemistry, 1917