ES360107A1 - Procedure for the obtaining of aldonic acids and aldonates. (Machine-translation by Google Translate, not legally binding)
- Google Patents
Procedure for the obtaining of aldonic acids and aldonates. (Machine-translation by Google Translate, not legally binding)
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.)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pabst Brewing Co
Original Assignee
Pabst Brewing Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Pabst Brewing CofiledCriticalPabst Brewing Co
Priority to ES360107ApriorityCriticalpatent/ES360107A1/en
Publication of ES360107A1publicationCriticalpatent/ES360107A1/en
Preparation Of Compounds By Using Micro-Organisms
(AREA)
Abstract
Process for obtaining adonic and odonate acids, by submerged aerobic fermentation of an aldose, in a fermentation medium containing microorganisms and nutrients capable of converting said aldose into an adonic acid, characterized by the fact of understanding the addition of a portion of said aldose to said medium initially, ferment at least a part of said portion, and add and ferment more of such aldose in said medium. (Machine-translation by Google Translate, not legally binding)
ES360107A1968-10-261968-10-26Procedure for the obtaining of aldonic acids and aldonates. (Machine-translation by Google Translate, not legally binding)
ExpiredES360107A1
(en)
Procedure for the production of fine wines by yeas selected in submerged cultivation through continuous process. (Machine-translation by Google Translate, not legally binding)
A procedure to cultivate microorganisms of the genre streptomyces that produce glucose isomerase. (Machine-translation by Google Translate, not legally binding)
Procedure for the industrial production of wine by controlled fermentation of grape must in a modality of continuous system. (Machine-translation by Google Translate, not legally binding)