Fermentation Organisms; a Laboratory HandbookLongmans, Green, and Company, 1903 - 392 páginas |
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Página xvii
... Budding 191 Spore Formation 203 4. The Chemical Constituents of the Cell . 211 5. Fermentation Phenomena 212 Ferments 212 Influence of Air and Temperature on Fermenta- tion 214 Energy of Fermentation and Fermenting Power 217 ...
... Budding 191 Spore Formation 203 4. The Chemical Constituents of the Cell . 211 5. Fermentation Phenomena 212 Ferments 212 Influence of Air and Temperature on Fermenta- tion 214 Energy of Fermentation and Fermenting Power 217 ...
Página 2
... budding , and had followed the development from a single cell . Schwann , Cagniard Latour and Kützing expressed the opinion that it is the living yeast cell which excites alcoholic fermentation . In direct opposition to this vital ...
... budding , and had followed the development from a single cell . Schwann , Cagniard Latour and Kützing expressed the opinion that it is the living yeast cell which excites alcoholic fermentation . In direct opposition to this vital ...
Página 10
... budding of single yeast cells under the microscope . Of his successors Brefeld ( 1874 ) deserves par- ticular mention as the one who brought to a high degree of perfection this method for studying the morphology and life history of ...
... budding of single yeast cells under the microscope . Of his successors Brefeld ( 1874 ) deserves par- ticular mention as the one who brought to a high degree of perfection this method for studying the morphology and life history of ...
Página 99
... budding of the yeast cell in the same manner . The process of microscopical examination as a means of studying morphology and development was largely employed in investigating fungi belonging to the most widely separated divisions of ...
... budding of the yeast cell in the same manner . The process of microscopical examination as a means of studying morphology and development was largely employed in investigating fungi belonging to the most widely separated divisions of ...
Página 171
... budding , by gemmae ( chlamydospores ) and by conidia . Mucoracea . The spores develop from the mass of plasma in the interior of the sporangium , a part of the plasma being left which swells by taking up water . This happens as soon as ...
... budding , by gemmae ( chlamydospores ) and by conidia . Mucoracea . The spores develop from the mass of plasma in the interior of the sporangium , a part of the plasma being left which swells by taking up water . This happens as soon as ...
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Fermentation Organisms: A Laboratory Handbook (Classic Reprint) Alb Klocker Sin vista previa disponible - 2017 |
Términos y frases comunes
According aceti acetic acid bacteria aëration apiculatus appearance ascus asporogenous Bacillus Bact Bacterium Bary beer bottom fermentation brewery yeast budding Carlsberg bottom yeast cause cent cerevisia colonies colour conidia conidiophores conidium consists containing cover glass cultivated culture liquid culture yeast described dextrose disease ellipsoideus endospores experiments film formation filter flagella flask fungi fungus gelatine germination germs gypsum gypsum blocks Hansen Ibid investigations Jörgensen Kefir laboratory lactic acid lager latter Lindner maltose mentioned method microscope Müller-Thurgau mycelium mycelium thread Mycoderma number of cells nutrient liquids observed Pasteur Pasteurianum Pastorianus perithecia plate cultures produce pure culture pure culture system pure yeast quantity rods Sacch saccharomycetes saccharose Sarcina Schiönning Sediment yeast seeding shape side tube sporangium spore formation spores develop sterile sterilised sugar takes place temperature tion top yeast Torula vessel wild yeast wine wort wort gelatine yeast cells yeast species yeast water