EFFECT OF BARLEY STEEP-LIQUOR ON FERMENTATION
نویسندگان
چکیده
منابع مشابه
Addition of sugar, amino acids and corn steep liquor to cucumber fermentation.
The development of appreciable brine acidity in cucumber salt stock is necessary for curing the cucumbers and maintaining a desirable color during subsequent storage of stock. Several investigators (Le Fevre, 1920,1922; Joslyn, 1929; Fabian et al., 1932; Fellers et al., 1937; Fellers, 1939) recommended the addition of sugar to cucumber fermentations with the object of stimulating the acid formi...
متن کاملEffects of Corn Steep Liquor and Thiamine on L-glutamic Acid Fermentation of Hydrocarbons.iv. Utilization of Hydrocarbons by Microorganisms.
The effect of nutrients of natural source, such as corn steep liquor, peptone, and yeast extract, on the fermentative production of L-glutamic acid from hydrocarbons by a Corynebacterium was studied. Corn steep liquor and meat extract were found to be remarkably stimulatory to L-glutamic acid production; about 5 g per liter of L-glutamic acid were accumulated in a culture broth containing 3% n-...
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15 صفحه اولEffect of Essential Oils of Zataria multiflora, Eucalyptus globolus and Their Combination on Fermentation Parameters Using Merghoz Goat Rumen Liquor
In this experiment, different doses of Zataria multiflora (ZM) and Eucalyptus globolus (EG) essential oils (EOs) (0, 100, 250, 500, 750 and 1000 µg/mL) and a mixture of them were added to alfalfa hay incubated with buffered rumen liquor of Merghoz goat to assess in vitro gas production, rumen fermentation and protozoa population. In all treatments the asymptotic gas volume (B) and the rate cons...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1965
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1965.tb02064.x