Dibenzoyl Thiamine (DBT) の静菌作用について (第1報)
DBT強化米混入による米飯の腐敗防止について
1963 年 4 巻 3 号 p. 139-144
詳細
1963 年 4 巻 3 号 p. 139-144
We observed that cooked rice containing DBT kept better than the control and then demonstrated in vitro that growth of a sporeforming bacterium which was isolated from spoiled rice and was guessed to play a leading role for the spoilage, was checked in the medium saturated with DBT. The mechanism of the observation is clarified.
