CIDER YEASTS AND THE FERMENTATION OF APPLE JUICE
✍ Scribed by CHALLINOR, S. W.
- Book ID
- 114732028
- Publisher
- Wiley (Blackwell Publishing)
- Year
- 1955
- Tongue
- English
- Weight
- 759 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0021-8847
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract From a large number of antibiotics and other inhibitory compounds surveyed in detail, several have been chosen for the selective isolation of yeasts and bacteria from the mixed microfloras of apple juices and ciders. Bacteria were isolated on a basal medium of apple juice plus yeast ext
## Abstract The keto‐acids of cider‐apple juices and ciders have been studied qualitatively by conversion to their 2,4‐dinitrophenylhydrazones and subsequent catalytic hydrogenation to the corresponding amino‐acids. The metabolism of pyruvic and α‐ketoglutaric acids during fermentation has been fol