1887

Abstract

SUMMARY

The present study of the fermentation characteristics of 20 species of clostridia has shown that the relative proportions and concentrations of the acids and alcohols produced by these cultures may be very useful in their characterization and identification. The chromatographic methods described are rapid and the patterns are highly reproducible among strains of the same species.

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/content/journal/ijsem/10.1099/00207713-16-4-383
1966-10-01
2024-04-25
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References

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