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MECHANISM OF HIGH ACID PRODUCTION BY YEAST AND ITS BEARING ON HYDROCHLORIC ACID FORMATION IN THE STOMACH

Nature volume 159, pages 137–138 (1947)Cite this article

Abstract

AS previously described1, when baker's yeast ferments unbuffered glucose solutions, a high degree of acidity can be reached if potassium chloride in the suspending fluid is brought to about 0-1 M. With simple variations of the conditions, pH. values as low as 1-49 have now been occasionally observed, and often a pH of 1.6.

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Authors and Affiliations

  1. Department of Biochemistry, University College, Dublin

    EDWARD J. CONWAY &  THOMAS BRADY

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  1. EDWARD J. CONWAY
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  2. THOMAS BRADY
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CONWAY, E., BRADY, T. MECHANISM OF HIGH ACID PRODUCTION BY YEAST AND ITS BEARING ON HYDROCHLORIC ACID FORMATION IN THE STOMACH. Nature 159, 137–138 (1947). https://doi.org/10.1038/159137a0

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