The Influence of the Fatty Acids and their Salts on Alcoholic Fermentation by Living Yeast
- 1 January 1926
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 20 (2), 427-436
- https://doi.org/10.1042/bj0200427
Abstract
Rate of fermentation by live yeast in presence of varying concentrations of acetate and formate buffers, pH being constant, increased as total concentration of free acid decreased. At constant concentration of free acid, the rate is independent of concentration of the salt (acetate or formate). The nature of the salt cation (Na, K, or NH4) has no influence.This publication has 1 reference indexed in Scilit:
- Apparatus for Collecting and Measuring the Gases evolved during FermentationBiochemical Journal, 1911