Abstract
Studies were carried out to determine the effect of the products of acid hydrolysis of agar on the growth of Escherichia coli. The inhibitory effect was associated with the degree of hydrolysis of the agar. This inhibition has been obtained at two very different levels of concentration. When the hydrolysis was complete, the inhibitory pattern was similar to that of 5-hydroxymethyl-2-furaldehyde. Under conditions of mild acid hydrolysis, the inhibitory effect was caused by a heat-labile degradation product of 3,6-anhydro-L-galactose.
Publisher
Canadian Science Publishing
Subject
Genetics,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Immunology,Microbiology
Cited by
8 articles.
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