The Products of the “Acetone: n-Butyl Alcohol” Fermentation of Carbohydrate Material with Special Reference to some of the Intermediate Substances produced

Gelijkaardige items

• Inhibition of the Acetone-Butyl Alcohol Fermentation by Acids
  door: Wynne, A. M.
  Gepubliceerd in: (1931)
• Studies on the acetone-butyl alcohol fermentation: Intermediates in the fermentation of glucose by Cl. acetobutylicum. 3. Potassium as an essential factor in the fermentation of maize meal by Cl. acetobutylicum (BY)
  door: Davies, Ronald
  Gepubliceerd in: (1942)
• THE EFFECT OF LACTIC ACID BACTERIA ON THE ACETONE-BUTYL ALCOHOL FERMENTATION
  door: Fred, E. B., et al.
  Gepubliceerd in: (1926)
• THE OCCURRENCE OF A RED PIGMENT PRODUCING ORGANISM IN CORN MASH OF THE ACETONE BUTYL ALCOHOL FERMENTATION
  door: Fred, E. B., et al.
  Gepubliceerd in: (1925)
• The activation of the butanol-acetone fermentation of carbohydrates by Clostridium acetobutylicum (Weizmann)
  door: Weizmann, Chaim, et al.
  Gepubliceerd in: (1937)