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Fermentation of Malt Extract

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Abstract

AN investigation is being carried out on a sample of malt extract which, after standing for some months, was found to have fermented. As the extract contains about 50 per cent of sugars, mostly maltose, any organism capable of ferment must be highly osmophilic.

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References

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Authors and Affiliations

  1. Bacteriological Laboratory, Physiological Department, The British Drug Houses, Ltd., Graham Street, London, N.1

    MARY P. ENGLISH

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  1. MARY P. ENGLISH
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ENGLISH, M. Fermentation of Malt Extract. Nature 168, 391 (1951). https://doi.org/10.1038/168391a0

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