The continual alcoholic fermentation.

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. ...

Hexose Phosphates and Alcoholic Fermentation

The participation of phosphoric acid in alcoholic fermentation and in the biological utilization of carbohydrates in general, is one of the most important discoveries made in connection with the study of these systems. Numerous attempts have been made to correlate this discovery with the many observations regarding the carbohydrate-phosphates which are formed in such biologic processes, but opi...

The function of phosphate in alcoholic fermentation

A new coenzyme of alcoholic fermentation.

It is well known that cell-free alcoholic fermentation shows the HardenYoung effect: when sugar is fermented by dialyzed Lebedev maceration juice in the presence of orthophosphate and all known coenzymes, the rate of fermentation decreases markedly after the free phosphate is exhausted (cf. Meyerhof (1)). This phenomenon is due to the coupling between dehydrogenation of triose phosphate and bin...

Monitoring alcoholic fermentation: an untargeted approach.

This work describes the utility and efficiency of a metabolic profiling pipeline that relies on an unsupervised and untargeted approach applied to a HS-SPME/GC-MS data. This noninvasive and high throughput methodology enables "real time" monitoring of the metabolic changes inherent to the biochemical dynamics of a perturbed complex biological system and the extraction of molecular candidates th...