Microbiological Studies on Food and Foodder Yeast
نویسندگان
چکیده
منابع مشابه
Microbiological Quality of Food Supplements.
Many specialists note that the food offered today - as a result of very complex technological processing - is devoid of many components that are important for the organism and the shortages have to be supplemented. The simplest for it is to consume diet supplements that provide the missing element in a concentrated form. In accordance with the applicable law, medicinal products include all subs...
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In previous communications by the authors (1935) data were presented on the effect of some electrolytes, and of ethanol, upon the evolution of carbon dioxide from glucose by yeast aymin. The electrolytes, in appropriate concentrations, stimulate the rate of evolution of the gas. The zymin is very sensitive to ethanol. The addition of phosphate does not decrease the sensitivity toward ethanol, w...
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Direct measurement ofthe metabolic changes in the intracellular carbohydrate ofyeast has usually been restricted to the determination oftotal hydrolysable carbohydrate, that is to say, ofreducing power after acid hydrolysis of a cell suspension. The work of Pickett & Clifton (1943), or of Fales & Baumberger (1948), exemplifies this technique applied respectively to the aerobic and anaerobic met...
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9' be favourable compared with that of natural fats, and would almost certainly approach that of fatty acids from petroleum which presumably do not offer an attractive commercial proposition, since no company has yet undertaken the process. I would suggest that synthetic detergents will command a share of the detergent market which will depend on their efficiency and price. To that extent they ...
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Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Ba...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1965
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.39.5