CLIII.—The by-products of alcoholic fermentation
نویسندگان
چکیده
منابع مشابه
Alcoholic Fermentation of d-Xylose by Yeasts.
Type strains of 200 species of yeasts able to ferment glucose and grow on xylose were screened for fermentation of d-xylose. In most of the strains tested, ethanol production was negligible. Nineteen were found to produce between 0.1 and 1.0 g of ethanol per liter. Strains of the following species produce more than 1 g of ethanol per liter in the fermentation test with 2% xylose: Brettanomyces ...
متن کاملAlcoholic Fermentation without Yeast Cells*
Until now it has not been possible to separate fermenting activity from living yeast cells; the following describes a procedure that solves this problem. One thousand grams of brewer’s yeast1 that had been cleaned as a prerequisite for the preparation of compressed yeast, but to which no potato starch had been added, is carefully mixed with the same weight of quartz sand2 and 250 g Kieselguhr. ...
متن کاملHexose Phosphates and Alcoholic Fermentation
The participation of phosphoric acid in alcoholic fermentation and in the biological utilization of carbohydrates in general, is one of the most important discoveries made in connection with the study of these systems. Numerous attempts have been made to correlate this discovery with the many observations regarding the carbohydrate-phosphates which are formed in such biologic processes, but opi...
متن کاملFermentation Products of Cellulose
IN WORKING on the products resulting from the anaerobic decomposition of biologic waste material, the writers, with others (1), have observed that the reactions, which are brought about by bacteria, cause the formation of considerable amounts of gas. This gas is principally methane and carbon dioxide, with small amounts (3-5 per cent) of hydrogen and nitrogen, the latter probably from solution ...
متن کاملEffects of extracts derived from pistachio by-products on ruminal fermentation and methane production
The objective of this study was to evaluate the effects of different doses of pistachio by-product (PBP) extracts supplemented with alfalfa hay (AH) or barley grain (BG) on microbial fermentation in an in vitro fermentation system. The total extracted phenolic compounds were 36.96, 65.78, 67.02 and 8.85% and total extracted tannin contents were 37.11, 59.64, 56.87 and 7.55% when PBP was extract...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: J. Chem. Soc., Trans.
سال: 1910
ISSN: 0368-1645
DOI: 10.1039/ct9109701636