Experientia

, Volume 17, Issue 1, pp 40–42 | Cite as

On the inhibition of alcoholic fermentation inBrettanomyces yeasts under anaerobic conditions

  • W. A. Scheffers
Kurze Mitteilungen

Keywords

Fermentation Aldehyde Ketone Anaerobic Condition Alcoholic Fermentation 

Zusammenfassung

Der «negative Pasteureffekt» inBrettanomyces-Hefen kann durch O2, Gärprodukte der Hefen, Diäthyläther, Aldehyde, Ketone und andere Carbonylverbindungen, sowie durch DPN beseitigt werden.

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Copyright information

© Birkhäuser Verlag 1961

Authors and Affiliations

  • W. A. Scheffers
    • 1
  1. 1.Laboratory of MicrobiologyTechnological UniversityDelftNetherlands

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