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The Influence of the Fatty Acids and Hydroxy-acids and their Salts on Alcoholic Fermentation by Living Yeast: Part II. Propionic, Butyric, iso-Butyric, Glycollic, Lactic, Hydroxy-iso-butyric, alpha- and beta-Hydroxybutyric Acids and their Sodium Salts.

作者信息

Katagiri H

机构信息

The Biochemical Department, Lister Institute, London.

出版信息

Biochem J. 1927;21(3):494-506. doi: 10.1042/bj0210494.

DOI:10.1042/bj0210494
PMID:16743863
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1251944/
Abstract
摘要

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The Influence of the Fatty Acids and Hydroxy-acids and their Salts on Alcoholic Fermentation by Living Yeast: Part II. Propionic, Butyric, iso-Butyric, Glycollic, Lactic, Hydroxy-iso-butyric, alpha- and beta-Hydroxybutyric Acids and their Sodium Salts.脂肪酸、羟基酸及其盐类对活酵母酒精发酵的影响：第二部分。丙酸、丁酸、异丁酸、乙醇酸、乳酸、羟基异丁酸、α-和β-羟基丁酸及其钠盐。
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本文引用的文献

1
Influence of Glucose, Alcohol and Carbon Dioxide at Barometric Pressure on the p(H) Values of Phosphate and Bicarbonate Solutions, Determined by Means of Hydroquinhydrone Electrodes.气压下葡萄糖、酒精和二氧化碳对磷酸和碳酸氢盐溶液pH值的影响，通过对苯二酚电极测定
Biochem J. 1927;21(2):441-456.1. doi: 10.1042/bj0210441.
2
The Influence of the Fatty Acids and their Salts on Alcoholic Fermentation by Living Yeast: Part I. Acetic and Formic Acids and their Sodium, Potassium and Ammonium Salts.脂肪酸及其盐类对活酵母酒精发酵的影响：第一部分。乙酸和甲酸及其钠盐、钾盐和铵盐。
Biochem J. 1926;20(2):427-36. doi: 10.1042/bj0200427.