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H A FRANK

Publications and source records attributed to H A FRANK.

At least 19 recordsLinked to original sources
PubMed1965

BACTERIA RESPONSIBLE FOR MUCILAGE-LAYER DECOMPOSITION IN KONA COFFEE CHERRIES.

The predominant microbial flora present during decomposition of the mucilage layer of Kona coffee cherries were gram-negative bacteria which fermented lactose rapidly. Cultures isolated from coffee cherries under-going fermentation included species of Erwinia, Paracolobactrum, and Escherichia. Unblemished cherry surfaces and coffee plantation soil also had a microflora containing a high proportion of bacteria belonging to these three genera. Of 168 isolates tested, the 44 strains capable of demucilaging depulped coffee cherries were all members of Erwinia dissolvens. Supernatant growth medium liquids, after removal of E. dissolvens cells, actively decomposed the mucilage layer of depulped cherries.

Bacteria↗
PubMed1963

Catalase activity of psychrophilic bacteria grown at 2 and at 30 C.

Catalase activity was measured in resting-cell suspensions of psychrophilic bacteria grown at 2 and at 30 C. Enzyme activity decreased in both cell-suspension types as harvest age increased. At comparable physiological age, cells grown at 2 C had more catalase than cells grown at 30 C.

Bacteria↗
PubMed1962

Influence of low incubation temperature on classification of Pseudomonas geniculata.

Frank, Hilmer A. (Eastern Regional Research Laboratory, Philadelphia, Pa.). Influence of low incubation temperature on classification of Pseudomonas geniculata. J. Bacteriol. 84:68-71. 1962.-Biochemical and physiological properties of psychrophilic Pseudomonas geniculata isolates were determined at 8 C and at 27 C. No qualitative differences in taxonomically significant properties were observed as a result of incubation temperature. With sufficient incubation time, classification of psychrophilic strains would not be impaired by low temperatures.

Cold Temperature↗