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mycoderma
acetobacter
Letzte Aktualisierung: 2014-12-09
Nutzungshäufigkeit: 1
Qualität:
Warnung: Diese Ausrichtung könnte falsch sein.
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vinegar is a wine whose alcohol was transformed in acetic acid by a germ called "mycoderma acéti".
le vinaigre est un vin dont l'alcool a été transformé en acide acétique par un germe appelé "mycoderma acéti".
he studies the formation of vinegar and the transformation of alcohol into acetic acid by a microorganism, mycoderma aceti, which fixes oxygen from the air onto the alcohol.
il étudie la formation du vinaigre et la transformation de l'alcool en acide acétique par un micro-organisme, le mycoderma aceti, qui fixe l'oxygène de l'air sur l'alcool.
process according to claim 1 for the preparation of malted barley wherein the fungi are selected from the group comprising ascomycota , dothideales , mycosphaerellaceae, mycosphaerella spp., venturiaceae, venturia spp.; eurotiales, monascaceae, monascus spp., trichocomaceae, emericilla spp., euroteum spp., eupenicillium spp., neosartorya spp., talaromyces spp.; hypocreales, hypocreceae, hypocrea spp.; saccharomycetales, dipodascaceae, dipodascus spp., galactomyces spp., endomycetaceae, endomyces spp., metschnikowiaceae, guilliermondella spp., saccharomycetaceae, debaryomyces spp., dekkera spp., pichia spp., kluyveromyces spp., saccharomyces spp., torulaspora spp., zygosaccharomyces spp., saccharomycodaceae, hanseniaspora spp.; schizosaccharomycetales, schizosaccharomycetaceae, schizosaccharomyces spp.; sordariales, chaetomiaceae, chaetomium spp., sordariaceae, neurospora spp.; zygomycota, mucorales, mucoraceae, absidia spp., amylomyces spp., rhizomucor spp., actinomucor spp., thermomucor spp., chlamydomucor spp., mucor spp., rhizopus spp., mitosporic fungi, aureobasidium spp., acremonium spp., cercospora spp., epicoccum spp., monilia spp., mycoderma spp., candida spp., rhodotorula spp., torulopsis spp., geotrichum spp., cladosporium spp., trichoderma spp., oidium spp., alternaria spp., helminthosporium spp., aspergillus spp., penicillum spp.
procédé selon la revendication 1 pour la préparation d'orge maltée, dans lequel les champignons sont choisis dans le groupe comprenant ascomycota, dothideales, mycosphaerellaceae, mycosphaerella spp., venturiaceae, venturia spp.; eurotiales, monascaceae, monascus spp., trichocomaceae, emericilla spp., euroteum spp., eupenicillium spp., neosartorya spp., talaromyces spp.; hypocreales, hypocreceae, hypocrea spp.; saccharomycetales, dipodascaceae, dipodascus spp., galactomyces spp., endomycetaceae, endomyces spp., metschnikowiaceae, guilliermondella spp., saccharomycetaceae, debaryomyces spp., dekkera spp., pichia spp., kluyveromyces spp., saccharomyces spp., torulaspora spp., zygosaccharomyces spp., saccharomycodaceae, hanseniaspora spp.; schizosaccharomycetales, schizosaccharomycetaceae, schizosaccharomyces spp.; sordariales, chaetomiaceae, chaetomium spp., sordariaceae, neurospora spp.; zygomycota, mucorales, mucoraceae, absidia spp., amylomyces spp., rhizomucor spp., actinomucor spp., thermomucor spp., chlamydomucor spp., mucor spp., rhizopus spp., mitosporic fungi, aureobasidium spp., acremonium spp., cercospora spp., epicoccum spp., monilia spp., mycoderma spp., candida spp., rhodotorula spp., torulopsis spp., geotrichum spp., cladosporium spp., trichoderma spp., oidium spp., alternaria spp., helminthosporium spp., aspergillus spp. et penicillium spp.
