FORMIC ACID FORMATION IN ALCOHOLIC FERMENTATION
نویسندگان
چکیده
منابع مشابه
Formic Acid Formation in Alcoholic Fermentation.
The possible occurrence, origin, and role of formic acid in alcoholic fermentation has been a particularly controversial subject. KRUIS and RAYMAN (26) observed formic acid in fermented liquids and attributed it to a direct action of air upon some constituent of the wort. The majority of the investigators who have observed the presence of this acid in fermented liquids, however, believed it to ...
متن کاملThe Formation of I-malic Acid as a Product of Alcoholic Fermentation by Yeast
The occurrence of malic acid in fermented products derived from various fruit juices is common knowledge and it has been generally supposed that this substance was exclusively derived from malic acid preformed in the fruit. The object of the following communication is to establish the fact that I-malic acid is a true product of fermentation by yeast and that significant amounts of the acid are ...
متن کاملThe Formation of I-malic Acid as a Product of Alcoholic Fermentation by Yeast
The occurrence of malic acid in fermented products derived from various fruit juices is common knowledge and it has been generally supposed that this substance was exclusively derived from malic acid preformed in the fruit. The object of the following communication is to establish the fact that I-malic acid is a true product of fermentation by yeast and that significant amounts of the acid are ...
متن کاملThe Formation of I-malic Acid as a Product of Alcoholic Fermentation by Yeast
The occurrence of malic acid in fermented products derived from various fruit juices is common knowledge and it has been generally supposed that this substance was exclusively derived from malic acid preformed in the fruit. The object of the following communication is to establish the fact that I-malic acid is a true product of fermentation by yeast and that significant amounts of the acid are ...
متن کاملFormic acid triggers the "Acid Crash" of acetone-butanol-ethanol fermentation by Clostridium acetobutylicum.
Solvent production by Clostridium acetobutylicum collapses when cells are grown in pH-uncontrolled glucose medium, the so-called "acid crash" phenomenon. It is generally accepted that the fast accumulation of acetic acid and butyric acid triggers the acid crash. We found that addition of 1 mM formic acid into corn mash medium could trigger acid crash, suggesting that formic acid might be relate...
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ژورنال
عنوان ژورنال: Plant Physiology
سال: 1941
ISSN: 0032-0889,1532-2548
DOI: 10.1104/pp.16.4.755