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
Fabian, F. W., and Hall, H. H., Centralbl. Bakt., Abt. II, 89, 31 (1933).
Lochhead, A. G., and Farrell, L., Can. J. Res., 5, 665 (1931).
de Whalley, H. C. S., and Scarr, M. P., Chem. and Indust., 66, 531 (1947).
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ENGLISH, M. Fermentation of Malt Extract. Nature 168, 391 (1951). https://doi.org/10.1038/168391a0
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DOI: https://doi.org/10.1038/168391a0
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