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A history of research on yeasts 2: Louis Pasteur and his contemporaries, 1850–1880

✍ Scribed by James A. Barnett

Book ID: 101321463
Publisher: John Wiley and Sons
Year: 2000
Tongue: English
Weight: 269 KB
Volume: 16
Category: Article
ISSN: 0749-503X
DOI: 10.1002/1097-0061(20000615)16:8<755::aid-yea587>3.0.co;2-4

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The yeast, or fresh flowers of malt liquor, or wine, which are thrown up to the top whilst they are in the action of fermentation . . . if . . . mixed with other fermentable substances it wonderfully promotes their fermentation, provided these flowers are fresh . . . called ´ . . . a ferment . . . i