Yeast and Alcoholic FermentationNot Availabledoi:10.1038/057591b0GREENJ. REYNOLDSNatureNatureGreen JR. 1898. Yeast and alcoholic fermentation. Nature 57: 591±594.
THOUGH the knowledge of the existence of alcoholic fermentation and the preparation of alcoholic liquids dates back to very remote antiquity, it is only within comparatively recent times that an accurate acquaintance with the actual nature of the processes have been obtained. By the older writers ...
In the conventional alcoholic fermentation by yeasts of assimilable sugars at temperatures between 20 and 40 DEG C in a manner known per se, the pH is adjusted to between 2.7 and 4.0, and a yeast with, for example, the deposit number DSM 3649 is employed. It is also possible to employ ...
Ten yeast strains were selected to study the alcoholic fermentation of acid hydrolyzed cassava. The fermentation tests were done in 500 ml Erlenmeyer flasks with fermentation bungs and kept under stationary condition at 30 C, 37 C and 40 C. It was found that at 30 C, Saccharomyces pe'ka pro...
Alcohol-free wines and beers are usually made the same way as normal wine and beer – but with an added step at the end that removes the alcohol. After fermentation is complete, and the desired amount of sugar has been converted to alcohol by the yeast, the wine is then distilled. ...
Yeast assessment during alcoholic fermentation inoculated with a natural ``pied de cuve'' or a commercial yeast strain. World Journal of Microbiology and Biotechnology 27, 1569-1577.Clavijo A, Calderon IL and Paneque P, Yeast assessment during alco- holic fermentation inoculated with a natural `...
a有了你我开心许多!谢谢你的好 正在翻译,请等待...[translate] aAmongst the four yeast strains screened for alcoholic fermentation of reconstituted litchi 在为被重新组成的荔枝的酒精发酵筛选的四酵母张力之中[translate]
Process of fermentation has a long history, as even ancient Egyptians knew the secret of brewing the beer. Though fermentation itself had been used for thousands of years, it was considered to be a magical process, but not a logically explicable one. By the 17th century, role of ...
During the withering process we observed a succession of three yeast populations associated with grapes. A high degree of species biodiversity was detected the last day of the monitoring period. The dominance of Saccharomyces cerevisiae in the inoculated fermentation was confirmed.ConclusionsA succession ...
After adaptive laboratory evolution, the alcoholic fermentation was successfully reprogrammed into one pure lipogenesis (3). See also Figure S1. Results To reprogram S. cerevisiae into a FFA-producing yeast, we performed three consecutive metabolic rewiring steps (Figure S1A). First, we established ...