Abstract
IN a previous communication1, the formation of a high degree of acidity (pH 1·7–1·8) during fermentation by ordinary bakers yeast was described. Acid formed to this extent in the suspending fluid (0·6 part to 1·0 of yeast) when unbuffered and containing potassium chloride of about 0·1 M strength or more.
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References
Conway, E. J., and O'Malley, E., Nature, 153, 555 (1944).
Walls, D. P., thesis to the National University, Ireland (1944).
Bull, H. B., and Gray, J. S., Gastroenterology, 4, 175 (1945).
Conway, E. J., and Cooke, R., J. PhysioL, 100, 1 (1941).
Conway, E. J., and MacDonnell, E., unpublished observations (1944).
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CONWAY, E., FITZGERALD, O. & WALLS, D. A Theory of the Formation of Hydrochloric Acid in the Gastric Mucosa. Nature 156, 477–478 (1945). https://doi.org/10.1038/156477a0
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DOI: https://doi.org/10.1038/156477a0
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