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THE CITRIC ACID FERMENTATION OF …
THE CITRIC acid FERMENTATION OF aspergillus NIGER.* BY JAMES N. CURRIE. (From the Research Laboratories, Dairy Division, United States Departmeut of Agriculture, Washington.) PLATES 1 AND 2. (Received for publication, April 20, 1917.) INTRODUCTION. The CITRIC acid FERMENTATION induced by certain fungi has been elaborately studied, especially by His work on this subject and also on the oxalic acid FERMENTATION is familiar to all students of fungi. Wehmer2 believed that the production of CITRIC acid in more than mere traces was characteristic of the group of fungi to which he gave the generic name Citromyces and that the oxalic acid FERMENTATION was characteristic of Asper- gillus niger. This seems to have been accepted by all the other workers who have investigated either the CITRIC or oxalic acid FERMENTATION . Martin,3 in a very recent study of the CITRIC acid FERMENTATION , discarded all cultures of Aspergilli with the assump- tion that their fermentative action was well known and that they did not produce CITRIC acid .
THE CITRIC ACID FERMENTATION OF ASPERGILLUS NIGER.* BY JAMES N. CURRIE. (From the Research Laboratories, Dairy Division, United States Departmeut of Agriculture, Washington.)
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