Open AccessDetermination of Niacin in Orange Juice with Lyophilized Lactobacillus arabinosus ATCC 8014
Author(s) -
N. Gorin,
E. J. S. Meulenhoff,
D. Yarrow
Publication year - 1970
Publication title -
applied microbiology
Language(s) - English
Resource type - Journals
ISSN - 0003-6919
DOI - 10.1128/am.20.4.641-642.1970
Subject(s) - orange juice , agar , niacin , food science , orange (colour) , lactobacillus , chemistry , microbiology and biotechnology , biology , bacteria , biochemistry , fermentation , genetics
The determination of niacin in orange juice with lyophilizedLactobacillus arabinosus ATCC 8014 has the advantage over the usual method in eliminating the delay caused by the necessity of cultivating cells ofL. arabinosus for the inoculum and also in eliminating the periodical cultivation on agar slopes.
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