1887

Abstract

SUMMARY: The fermentation of malt extract by the osmophilic yeast Boutroux is described. It is found that the limiting factor determining whether an extract will ferment or not is its relative humidity, the critical level of which is about 73%. If the relative humidity is raised above this level, either by raising the moisture content or by lowering the proportion of sugars in the total solids, the extract can be fermented by .

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/content/journal/micro/10.1099/00221287-9-1-15
1953-08-01
2020-01-23
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http://instance.metastore.ingenta.com/content/journal/micro/10.1099/00221287-9-1-15
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