Fermentation without Yeast-cells
نویسندگان
چکیده
منابع مشابه
Alcoholic 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. ...
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ژورنال
عنوان ژورنال: Journal of the Federated Institutes of Brewing
سال: 1899
ISSN: 2050-2249
DOI: 10.1002/j.2050-0416.1899.tb00125.x