Search Results for: Glycerol
yeasts are responsible for the spontaneous fermentation of fresh musts, they are quickly supplanted by saccharomyces yeasts because of their low alcohol tolerance ( - vol%). they form important concentrations of acetic acid, g/l on the average, and ethyl acetate, - mg/ l as well as amyl acetate and glycerol
n-paraffins. the degradation pathways of glucose and of n-paraffins are different as shown in fig. . the excretion of l-glutamate in the presence of penicillin by n-paraffins assimilating strains is accompanied by the excretion of phospholipids and of udp-n-acetyl-glucosamine derivative. nakao isolated a glycerol...
https://niir.org/books/book/handbook-on-small-medium-scale-industries-biotechnology-products/isbn-9788178331713/zb,,18bad,a,0,0,a/index.html