XXI.—Studies in fermentation. Part II. The mechanism of alcoholic fermentation

The function of phosphate in alcoholic fermentation

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...

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. ...

Mechanism of the allantoin fermentation.

Allantoin occurs widely in nature, where it arises from the oxidation of uric acid (1, 2). Animals, plants, and bacteria convert allantoin to glyoxylic acid and urea via allantoic acid (14). The aerobic oxidation of allantoin by a species of Pseudomonas has been studied in detail (4), but the pathway of allantoin fermentation is incompletely known. That the aerobic and anaerobic pathways of all...

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 ...