Fermentation Organisms; a Laboratory HandbookLongmans, Green, and Company, 1903 - 392 páginas |
Dentro del libro
Resultados 1-5 de 56
Página xvi
... Wine Manufacture . The Pure Culture System in the Manufacture of Cider The Pure Culture System in the Manufacture of Spirit and Pressed Yeast 163 164 · 168 168 SECTION III . THE MICRO - ORGANISMS OF MOST IM- PORTANCE IN THE FERMENTATION ...
... Wine Manufacture . The Pure Culture System in the Manufacture of Cider The Pure Culture System in the Manufacture of Spirit and Pressed Yeast 163 164 · 168 168 SECTION III . THE MICRO - ORGANISMS OF MOST IM- PORTANCE IN THE FERMENTATION ...
Página 4
... wine , etc. ( III . ) . In 1836-37 Franz Schulze ( IV . ) and Theodor Schwann ( VI . 1 ) published the results of researches in which they sought to prove that air , when freed from its germs , that is , rendered sterile , can come into ...
... wine , etc. ( III . ) . In 1836-37 Franz Schulze ( IV . ) and Theodor Schwann ( VI . 1 ) published the results of researches in which they sought to prove that air , when freed from its germs , that is , rendered sterile , can come into ...
Página 5
... wine always precedes the souring of the wine ; and , as already stated , Kützing had described the acetic acid bacteria ( VII . ) , which INTRODUCTION 5 20.
... 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 6
... wine ; but Pasteur was the first to spread the idea that bacteria excite diseases in fermented liquids ( XI . 8 ) . The method of preservation invented by Scheele and Appert is , thanks to Pasteur's works , becoming of increasing ...
... wine ; but Pasteur was the first to spread the idea that bacteria excite diseases in fermented liquids ( XI . 8 ) . The method of preservation invented by Scheele and Appert is , thanks to Pasteur's works , becoming of increasing ...
Página 14
... wine yeast , Saccharomyces ellipsoideus , was separated into its systematic units . Hansen published , in 1883 , not only theoretical con- siderations , but , at the same time , the results of experiments which he had carried out in the ...
... wine yeast , Saccharomyces ellipsoideus , was separated into its systematic units . Hansen published , in 1883 , not only theoretical con- siderations , but , at the same time , the results of experiments which he had carried out in the ...
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, à différentes époques de l'année, se trouvent dans l'air, à Carlsberg et aux alentours, et qui peuvent se développer dans le moût de bière.
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'à 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?