XVI.—Studies in fermentation. I. The chemical dynamics of alcoholic fermentation by yeast
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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. ...
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 کاملAlcoholic Fermentation of d-Xylose by Yeasts.
Type strains of 200 species of yeasts able to ferment glucose and grow on xylose were screened for fermentation of d-xylose. In most of the strains tested, ethanol production was negligible. Nineteen were found to produce between 0.1 and 1.0 g of ethanol per liter. Strains of the following species produce more than 1 g of ethanol per liter in the fermentation test with 2% xylose: Brettanomyces ...
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ژورنال
عنوان ژورنال: J. Chem. Soc., Trans.
سال: 1906
ISSN: 0368-1645
DOI: 10.1039/ct9068900128