Fermentation Organisms; a Laboratory HandbookLongmans, Green, and Company, 1903 - 392 páginas |
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Página 6
Albert Klocker. the acetic acid bacteria ( VII . ) , which form acetic acid in beer and wine ; but Pasteur was the first ... forms at the cost of the good yeast , as was shown later by Emil Chr . Hansen ( XIX . 2 , 3 , 6 ) . In fact the ...
Albert Klocker. the acetic acid bacteria ( VII . ) , which form acetic acid in beer and wine ; but Pasteur was the first ... forms at the cost of the good yeast , as was shown later by Emil Chr . Hansen ( XIX . 2 , 3 , 6 ) . In fact the ...
Página 8
... form of the cell as the dis- tinguishing character of the species , calling the ellipsoidal cells " Sacch . ellipsoideus ... forms , and that , consequently , the shape of the cell cannot be applied in this way . The Reess species have ...
... form of the cell as the dis- tinguishing character of the species , calling the ellipsoidal cells " Sacch . ellipsoideus ... forms , and that , consequently , the shape of the cell cannot be applied in this way . The Reess species have ...
Página 14
... forms the most substantial part of Hansen's pure culture system , and was based on the study of these species from new points of view . Finally , he worked out a new method for the analysis of brewery yeast ( XIX . 10 ) . It was then ...
... forms the most substantial part of Hansen's pure culture system , and was based on the study of these species from new points of view . Finally , he worked out a new method for the analysis of brewery yeast ( XIX . 10 ) . It was then ...
Página 35
... form of a rod ; the latter reaches almost to the bottom of the bottle and in some cases has a thickened end . Figs . 11 and 12 repre- sent two of the commonest forms of these bottles . 4 Fig . 13 represents a bottle which is made by ...
... form of a rod ; the latter reaches almost to the bottom of the bottle and in some cases has a thickened end . Figs . 11 and 12 repre- sent two of the commonest forms of these bottles . 4 Fig . 13 represents a bottle which is made by ...
Página 46
... forms of thermoregulators which may be used in combination with the thermostats for higher temperatures described above . In the course of long use in the Carlsberg laboratory and other places , Reichert's regulator has proved extremely ...
... forms of thermoregulators which may be used in combination with the thermostats for higher temperatures described above . In the course of long use in the Carlsberg laboratory and other places , Reichert's regulator has proved extremely ...
Otras ediciones - Ver todas
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