Fermentation Organisms; a Laboratory HandbookLongmans, Green, and Company, 1903 - 392 páginas |
Dentro del libro
Resultados 1-5 de 100
Página xvii
... Formation 186 186 186 186 186 186 187 • 187 189 Shape of the Cells 190 • 3. Modes of Propagation Budding Spore Formation 191 191 203 4. The Chemical Constituents of the Cell . 5. Fermentation Phenomena 211 • 212 Ferments 212 Influence ...
... Formation 186 186 186 186 186 186 187 • 187 189 Shape of the Cells 190 • 3. Modes of Propagation Budding Spore Formation 191 191 203 4. The Chemical Constituents of the Cell . 5. Fermentation Phenomena 211 • 212 Ferments 212 Influence ...
Página xix
... Formation 312 Flagella . 313 Shape of the Cell 315 2. Methods of Reproduction Cell Fission Spore Formation 3. Variation 4. Disease Bacteria in the Alcoholic Fermentation Industries 5. Application of Bacteria in the Alcoholic ...
... Formation 312 Flagella . 313 Shape of the Cell 315 2. Methods of Reproduction Cell Fission Spore Formation 3. Variation 4. Disease Bacteria in the Alcoholic Fermentation Industries 5. Application of Bacteria in the Alcoholic ...
Página 5
... Chaptal had announced that the formation of a film on the surface of wine always precedes the souring of the wine ; and , as already stated , Kützing had described the acetic acid bacteria ( VII . ) , which INTRODUCTION 5 20.
... Chaptal had announced that the formation of a film on the surface of wine always precedes the souring of the wine ; and , as already stated , Kützing had described the acetic acid bacteria ( VII . ) , which INTRODUCTION 5 20.
Página 8
... formation discovered ( VI . 2 ) by Schwann ( 1839 ) , and observed later ( 1868 ) by Jules de Seynes ( XIII . ) in some of the fungi of alcoholic fermentation , was found by him to occur in many different species . He regarded this as ...
... formation discovered ( VI . 2 ) by Schwann ( 1839 ) , and observed later ( 1868 ) by Jules de Seynes ( XIII . ) in some of the fungi of alcoholic fermentation , was found by him to occur in many different species . He regarded this as ...
Página 15
... formation of a rich literature . From that time onwards , the interest of technical fermentation laboratories is claimed especially by the Saccharomycetes ; and now new laboratories for promot- ing the industry are being erected in ...
... formation of a rich literature . From that time onwards , the interest of technical fermentation laboratories is claimed especially by the Saccharomycetes ; and now new laboratories for promot- ing the industry are being erected in ...
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 alcohol apiculatus appearance ascus asporogenous Bacillus Bact Bacterium Bakt Bary beer bottom fermentation brewery yeast budding carbonic acid Carlsberg bottom yeast cause cent cerevisia colonies colour conidia conidiophores conidium containing cover glass cultivated culture liquid culture yeast dextrose disease ellipsoideus endospores experiments fermentation breweries film formation flagella flasks fungi fungus gelatine germination germs gypsum gypsum blocks Hansen Ibid investigations Jörgensen Kefir lactic acid lager latter Lindner livr maltose mentioned method microscope Mucor Müller-Thurgau mycelium mycelium thread Mycoderma number of cells nutrient liquids Pasteur Pasteurianum Pastorianus perithecia produce pullulans pure culture pure culture system pure yeast quantity rods Sacch saccharomycetes saccharose Sarcina Schiönning Sediment yeast seeded shape side tube sporangium spore formation spores develop sterilised sugar takes place temperature tion top fermentation top yeast Torula vessel wild yeast wine wort wort gelatine yeast cells yeast species yeast water
Pasajes populares
Página 360 - Sur l'es méthodes de culture pure et, spécialement, sur la culture sur plaques de M. Koch et la limite des erreurs de cette méthode.
Página 359 - Recherches sur les organismes qui, ŕ différentes époques de l'année, se trouvent dans l'air, ŕ Carlsberg et aux alentours, et qui peuvent se développer dans le moűt de bičre.
Página 7 - Kii^eli formulated his well-known molecularphysical theory, which supported Liebig's chemical theory on the one hand and Pasteur's physiological hypothesis on the other: " Fermentation is the transference of the condition of motion of the molecules, atomic groups and atoms of the various compounds constituting the living plasma, to the fermenting material, in consequence of which equilibrium in the molecules of the latter is destroyed, the result being their disintegration.
Página 378 - J., Vorkommen und Wirkung lebender Organismen in fertigen Weinen und ihre Bedeutung für die Praxis der Weinbereitung (Berlin, Parey; auch Landwirthsch.
Página 362 - Nährböden zur Feststellung der Lage der ausgewählten Zellen in den Kulturen zur Anwendung kommen (Centralbl. f.
Página 375 - Sake, das Nationalgetränk der Japaner, und die bei seiner Bereitung wirksamen Pilze. (Beilage zum Jahresbericht der städtischen evangelischen Realschule I in Breslau.
Página 357 - Die Chemie der Kohlenhydrate und ihre Bedeutung für die Physiologie. Berlin, 1894.
Página 360 - IX. — SUR LA VITALITÉ DES FERMENTS ALCOOLIQUES ET LEUR VARIATION DANS LES MILIEUX NUTRITIFS ET A L'ÉTAT SEC Si.
Página 360 - Jusqu'ŕ quelle limite peut-on, par la méthode de M. Hansen, constater une infection de « levure sauvage » dans une masse de levure basse de Saccharomyces cerevisiœ?