GB164366A - Improvements relating to the fermentation of cereals and other starchy materials - Google Patents
Improvements relating to the fermentation of cereals and other starchy materialsInfo
- Publication number
- GB164366A GB164366A GB913218A GB913218A GB164366A GB 164366 A GB164366 A GB 164366A GB 913218 A GB913218 A GB 913218A GB 913218 A GB913218 A GB 913218A GB 164366 A GB164366 A GB 164366A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fermentation
- cereals
- excess
- starchy materials
- improvements relating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/52—Propionic acid; Butyric acids
Abstract
The fermentation of cereals and other starchy materials such as chestnuts, horse chestnuts, acorns, &c. by the organisms described in Specifications 4845/15 and 164,023 is modified, to increase the production of butyric and acetic acids and to diminish the production of acetone and butyl alcohol, by the addition of materials which will limit the acidity of the mash. The fermentation may be effected in presence of excess of calcium carbonate; or excess of sodium carbonate may be added, and carbon dioxide be passed through the solution to form sodium bicarbonate; or excess of sterile ammonia and some ammonium chloride may be added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB913218A GB164366A (en) | 1918-06-03 | 1918-06-03 | Improvements relating to the fermentation of cereals and other starchy materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB913218A GB164366A (en) | 1918-06-03 | 1918-06-03 | Improvements relating to the fermentation of cereals and other starchy materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB164366A true GB164366A (en) | 1921-06-16 |
Family
ID=9865970
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB913218A Expired GB164366A (en) | 1918-06-03 | 1918-06-03 | Improvements relating to the fermentation of cereals and other starchy materials |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB164366A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4636467A (en) * | 1985-02-01 | 1987-01-13 | Institute Of Gas Technology | Mixed microbial fermentation of carbonaceous matter to road de-icer |
| CN115746983A (en) * | 2022-12-15 | 2023-03-07 | 武汉爱民制药股份有限公司 | Method for producing chestnut-flavor Xiaoqu yellow wine by using Chinese buckeye seed starch glutinous rice |
-
1918
- 1918-06-03 GB GB913218A patent/GB164366A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4636467A (en) * | 1985-02-01 | 1987-01-13 | Institute Of Gas Technology | Mixed microbial fermentation of carbonaceous matter to road de-icer |
| CN115746983A (en) * | 2022-12-15 | 2023-03-07 | 武汉爱民制药股份有限公司 | Method for producing chestnut-flavor Xiaoqu yellow wine by using Chinese buckeye seed starch glutinous rice |
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