ALCOHOLIC FERMENTATION 281 



in this way, these proportions depending in their turn on 

 the amino -acids present in the liquors being fermented. 



For further reading : — 



A. Harden, " Alcoholic Fermentation," Fourth Edition. Monographs on 

 Biochemistry. Longmans, Green & Co. London, 1932, 



A. J. Kluyver, " The Chemical Activities of Micro-organisms," Lecture I. 

 University of London Press. London, 1931. 



0. Meyerhof, " The Intermediate Products and the Last Stages of Carbo- 

 hydrate Breakdown in the Metabolism of Muscle and in Alcoholic 

 Fermentation." Nature, September, 1933, 337, 373. 



S. C. Prescott and C. G. Duim, " Industrial Microbiology." McGraw Hill 

 Book Company, Inc. New York, 1940. 



R. Robison, "The Significance of Phosphoric Esters in Metabolism." New 

 York L'niversity Press. New York, 1932. 



M. Schoen, " Le Role du Phosphore dans les Processus de Fermentation." 

 Bull. Soc. Chim. Biol, 11 (1929), 819. 



