Bildung von Brenztraubensäure bei der Milchsäuregärung.

Abstract

Bacillus acidificans longissimus (B. Delbrucki), Bacterium lactis acidi (Streptococcus lacticus Kruse), and Bacterium caucasicum produced small amounts of pyroracemic acid in the presence of sucrose. Pyroracemic acid was produced by semi-carbazidization. B. acidificans longissimus was placed in a nutrient solution containing diluted yeast extract, 2% Ca lactate, and 4% pea meal. B. lactis acidi was cultured in a solution containing 1.4 liters whey, 5.5% lactose, 6 gm. peptone, 7.5 gm. NaCl, and 45 gm. CaCO3.