A water extract of rye shows an optimum concentration for its effect in causing top growth of yeast. Quantitative studies were reported on the distribution of the yeast throughout a column with various concentrations of the extracts at varying stages in fermentation. Data are discussed relative to the effect of various concentrations of the extract upon the composition of the yeast especially with reference to fat content.
Proceedings of the Iowa Academy of Science
©1924 Iowa Academy of Science, Inc.
Fulmer, Ellis I. and Elmer, Roma
"Studies on the Role of Rye in the Vienna Process for Yeast Manufacture,"
Proceedings of the Iowa Academy of Science, 31(1), 280-280.
Available at: https://scholarworks.uni.edu/pias/vol31/iss1/63