Fundamental Studies on the Aerobic Fermentation. Part VII

A Study on the Fundamental Mechanism and the Evolutionary Driving Forces behind Aerobic Fermentation in Yeast

Baker's yeast Saccharomyces cerevisiae rapidly converts sugars to ethanol and carbon dioxide at both anaerobic and aerobic conditions. The later phenomenon is called Crabtree effect and has been described in two forms, long-term and short-term effect. We have previously studied under fully controlled aerobic conditions forty yeast species for their central carbon metabolism and the presence of ...

On Fundamental Groups of Class VII Surfaces

The purpose of this note is to obtain a restriction on the fundamental groups of nonelliptic compact complex surfaces of class VII in Kodaira’s classification [9]. We recall that these are the compact complex surfaces with first Betti number one and no nonconstant meromorphic functions. This seems to be the class of compact complex surfaces whose structure is least understood. The first and sim...

Fermentation studies on Glutamic Acid Fermentation

The present study deals with the production of L Brevibacterium spp. The permeability of cells decide the extent of excretion of L which was modified using yeast extract, limitation of biotin and electropration. The amino acid concentration produced by fermentation was found to be 162mg /100 ml detected b spot in TLC. At 8 % culture density the yield was higher.(27.3mg/10 ml), 35 optimum for ma...

Hæmatological Technique. Part VII

Experimental Studies on the Fermentation in Asavas and Aristas Part - 1 Draksarista

Draksarista was prepared on experimental scale and the progress of fermentation was studied with reference to the conversion of sugars into alcohol and the attended variations in physico-chemical constants in the medium. It has been observed that a species of Saccharomyces isolated from Madhuka flowers was capable of causing fermentation in the Draksarista medium. However, its performance was l...