A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2019; you can also visit the original URL.
The file type is application/pdf
.
Studies on Mixed Culture of Saccharomyces cerevisiae and Micrococcus sp. Part I
Saccharomyces cerevisiaeとMicrococcus sp. の混合培養に関する研究(第1報)
1969
Nippon Nogeikagaku-kaishi
Saccharomyces cerevisiaeとMicrococcus sp. の混合培養に関する研究(第1報)
Present address: Laboratory of Food and Nutrition, Fukushima Women's Junior College, Fukushima Sake yeast (Saccharomyces cerevisiae) and Micrococcus sp., both of which were isolated from the mash of Sake brewing, were cultured together in media containing various concentrations of vitamins (niacin, pantothenic acid, biotin, thiamine and inositol). It was shown that, at the lower concentrations of the vitamins, growth of both organisms increased in proportion to vitamin concentrations, and at
doi:10.1271/nogeikagaku1924.43.240
fatcat:yne566hizzdfbn2b5df36zz2em