Letter | Published:

Fermentation of Malt Extract

Naturevolume 168page391 (1951) | Download Citation

Subjects

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.

Access optionsAccess options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

References

  1. 1

    Fabian, F. W., and Hall, H. H., Centralbl. Bakt., Abt. II, 89, 31 (1933).

  2. 2

    Lochhead, A. G., and Farrell, L., Can. J. Res., 5, 665 (1931).

  3. 3

    de Whalley, H. C. S., and Scarr, M. P., Chem. and Indust., 66, 531 (1947).

Download references

Author information

Affiliations

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

    • MARY P. ENGLISH

Authors

  1. Search for MARY P. ENGLISH in:

About this article

Publication history

Issue Date

DOI

https://doi.org/10.1038/168391a0

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.