@article{oai:kitami-it.repo.nii.ac.jp:00006762,
 author = {鳴海, 正樹 and 田畠, 浩司 and 菅野, 亨 and 堀内, 淳一 and 小林, 正義},
 issue = {1},
 journal = {北見工業大学研究報告},
 month = {Sep},
 note = {application/pdf, Factors affecting acetic acid fermentation using Acetobacter pasteurianus were investigated. The growth of acetic acid bacteria was inhibited under the following conditions ; initial ethanol conc.＞32(g/1), initial acetic acid conc.＞32(g/1)，pH＜3.2 and culture temperature ＞40℃.The optimal temperature range for the bacteria growth was 20?35℃. A dense cell culture system using an SCM (shaken ceramic membrane) flask was then examined for efficient acetic acid fermentation. Consequently, the cell concentration reached approximately 10(g/1) after 20 days of cultivation.},
 pages = {11--16},
 title = {Acetobacter pasteurianus の酢酸発酵特性評価およびSCMﾌﾗｽｺ培養への適用},
 volume = {31},
 year = {1999}
}