Proceedings of the Royal Society of London Series B Containing Papers of a Biological Character · 1906 · 160 citations · 0 references
AgricultureFood ScienceMicrobiologyEnzymologyFermentation ScienceMicrobial MetabolismAlcoholic FermentationFermentation ChemistryFermentation KineticsMicrobial Physiology In FermentationAlcohol FermentationFermentable Sugar MetabolismSaccharomyces Cerevisiae FermentationSugar Metabolism During FermentationSugar UtilizationYeast FermentationYeast Fermentation Physiology
Abstract 1. Effect of the addition of Boiled and Filtered Yeast-juice on the Fermentation of Glucose Produced by Yeast-juice. In the course of some experiments on the action of various proteids on the fermentative activity of yeast-juice, it was observed that the alcoholic fermentation of glucose by yeast-juice which has been boiled and filtered, either when fresh or after having undergone autolysis, although this boiled liquid is itself incapable of setting up fermentation. Thus, the total fermentation produced when a greater volume is added, the sugar concentration being kept constant. A similar observation was previously made by Buchner and Rapp in a single experiment (No. 265).