The salt effect on the induction period in the fermentation by dried yeast.
作者信息
Katagiri H, Yamagishi G
机构信息
The Department of Agriculture, Kyoto Imperial University, Japan.
出版信息
Biochem J. 1929;23(4):654-62. doi: 10.1042/bj0230654.
Abstract
摘要
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本文引用的文献
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Fermentation by dried yeast preparations. II.干酵母制剂的发酵。二。
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2
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
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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.
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Fermentation by Dried Yeast Preparations.
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The Effect of Pyruvates, Aldehydes and Methylene Blue on the Fermentation of Glucose by Yeast Juice and Zymin in Presence of Phosphate.丙酮酸、醛类和亚甲蓝在磷酸盐存在下对酵母汁和酶制剂发酵葡萄糖的影响。
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Apparatus for Collecting and Measuring the Gases evolved during Fermentation.用于收集和测量发酵过程中产生的气体的装置。
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