The Action of Yeast on Lactic Acid
- 1 January 1926
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 20 (2), 358-362
- https://doi.org/10.1042/bj0200358
Abstract
By means of a carbon balance all the lactic acid destroyed by yeast can be accounted for within the limits of experimental error. While lactic acid is undoubtedly destroyed by yeast, it is not necessary to assume either the formation of a non-hydrolizable carbohydrate or the formation of protein with a higher carbohydrate content.This publication has 1 reference indexed in Scilit:
- The Biochemical Synthesis of the Fatty AcidsBiochemical Journal, 1913