Alcohol tolerance in yeast : on factors influencing the inhibitory and toxic effects of alcohols on distilling yeast
An investigation of the factors influencing the inhibitory and toxic effects of ethanol and higher alcohols, byproducts of alcoholic fermentation, on yeast, is presented. The relative potency of alcohols was found to correlate strongly with the carbon chain-length or molecular size and the lipid sol...
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University of Strathclyde
1986
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.381187 |