ESTIMATION OF PHENETHYL ALCOHOL IN FERMENTATION PRODUCTS
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چکیده
منابع مشابه
Stimulation of fermentation and yeast-like morphogenesis in Mucor rouxii by phenethyl alcohol.
The germination of fungal spores into hyphae was inhibited by concentrations of phenethyl alcohol (PEA) from 0.05 to 0.3%. Spores of Mucor formed budding spherical cells instead of filaments. These cells were abundant in cultures of Mucor rouxii at 0.22% PEA, provided that the carbon source was a hexose at 2 to 5%. Morphology was filamentous with xylose, maltose, sucrose, or a mixture of amino ...
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Phenethyl alcohol is known to be bacteriostatic to certain gram-negative microorganisms (B. 0. Lilley and J. H. Brewer, J. Am. Pharm. Assoc. Sci. Ed. 43:6, 1953) and to inhibit reversibly deoxyribonucleic acid (DNA) synthesis of Escherichia coli while allowing ribonucleic acid (RNA) and protein synthesis to proceed (G. Berrah and W. A. Konetzka, J. Bacteriol. 83:738, 1962; R. W. Treick and W. A...
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Ethyl alcohol is produced in the United States by two major procedures, fermentation and chemical synthesis. Practically all current industrial ethyl alcohol is manufactured synthetically from petroleum and natural gas. All beverage alcohol is produced through the fermentation of cereal grains, molasses. and other materials with high starch and sugar content. Chemically, both alcohols are essen...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1962
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1962.tb01896.x