Alkoholische Gährung ohne Hefezellen

Buchner, Eduard; Rapp, Rudolf

doi:10.1002/cber.18990320124

Cited by 13 publications

(9 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The conversion of barley into beer represents mankind's oldest and most complex example of applied enzymology. Indeed, historically some of the most significant advances in enzymology have been linked to the world of brewing, such as Eduard Buchner's extraction of enzymes from brewing yeast (Buchner 1897) and Adrian Brown's kinetic analysis of invertase (Brown 1902). In determining the factors that a bearing on the quality of beer, brewers have learned not only how the endogenous enzymes contribute to issues such as fermentability, filterability, foam, clarity, flavor, so on, but also how to take advantage of exogenous enzymes.…”

Section: Role Of Enzymes In Malting and Brewing Of Barley Grainmentioning

confidence: 99%

Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By‐Products

Gupta¹,

Abu‐Ghannam²,

Gallaghar³

2010

Comp Rev Food Sci Food Safe

317

218

View full text Add to dashboard Cite

Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of nonstarch polysaccharides as mixed linkage (1-3),(1-4)-␤-D-glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are ␣-amylase, ␤-amylase, ␣-glucosidase, and limit dextrinase. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, arabinoxylans, and ␤-glucan. This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing. It also explores in-depth the several by-products obtained after brewing and their potential for various food applications. Barley brewing by-products offer an opportunity for cereal-based baked and extruded products with acceptable sensory and nutritional characteristics.

show abstract

Section: Role Of Enzymes In Malting and Brewing Of Barley Grainmentioning

confidence: 99%

Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By‐Products

Gupta¹,

Abu‐Ghannam²,

Gallaghar³

2010

Comp Rev Food Sci Food Safe

317

218

View full text Add to dashboard Cite

show abstract

“…We sought to fuel yeast CFPS by activating glycolysis and central metabolism with non‐phosphorylated energy substrates. We expect this metabolism to be active given the fact that Eduard Büchner discovered in 1897 that yeast extract could convert sugar to ethanol and carbon dioxide [34]. Initially, we screened for the ability of six different glycolytic intermediates to fuel combined transcription and translation in 15 μL batch CFPS reactions for 4 h at 21 °C (Fig.…”

Section: Resultsmentioning

confidence: 99%

Energizing eukaryotic cell‐free protein synthesis with glucose metabolism

et al. 2015

View full text Add to dashboard Cite

Eukaryotic cell-free protein synthesis (CFPS) is limited by the dependence on costly high-energy phosphate compounds and exogenous enzymes to power protein synthesis (e.g., creatine phosphate and creatine kinase, CrP/CrK). Here, we report the ability to use glucose as a secondary energy substrate to regenerate ATP in a Saccharomyces cerevisiae crude extract CFPS platform. We observed synthesis of 3.64±0.35 μg mL−1 active luciferase in batch reactions with 16mM glucose and 25mM phosphate, resulting in a 16% increase in relative protein yield (μg protein/$ reagents) compared to the CrP/CrK system. Our demonstration provides the foundation for development of cost-effective eukaryotic CFPS platforms.

show abstract

“…Following Báguena's research in the field of microbiology, translations amount to approximately 3.9% of published papers (17 out of 426, with only the three articles analysed having been translated directly from the German). Regarding biochemistry, as a new discipline it is understandable that there are even fewer translated papers; only two could be located , translated 1891, and Buchner, 1897, not translated until 1997. Naturally, further research is needed as there may well be more, but at present it seems unlikely that the actual number of translated published papers would be much higher than already found.…”

Section: Discussionmentioning

confidence: 99%

“…Despite the importance of Buchner's work, only one translation into Spanish can be found online and it dates to 1997: Fermentación alcohólica sin células de levadura, as translated by J.M. López Piñero from the original paper Alkoholische Gärung ohne Hefezellen (Buchner, 1897).…”

Section: Translated Work and Papers From German Into Spanishmentioning

confidence: 99%

The translation of scientific literature from German into Spanish at the turn of the 20th century

Bernal

2019

Trans-Int

View full text Add to dashboard Cite

In the last decades English has become the undisputed lingua franca of scientific and technical communication. This has not always been the case and it is well documented that scientific production used to be shared among German, French and English up to the beginning of the 20 th century (Baethge, 2008, p. 37). This paper looks at scientific literature written in German by means of analysing translated papers published in Spanish journals. A traditional recipient of German research, the Spanish scientific community relied on translations in order to keep up with the swift progress of the so-called Natural Sciences at the turn of the century. Thus, Spanish was the first language into which Freud's complete works were translated (Martin & Gallego, 2011, p. 309). Following prior research on science and translation (Montgomery, 2000; Olohan & Salama-Carr, 2011; Byrne, 2014), this study explores the works of translated scientists (German-Spanish) in the fields of microbiology and biochemistry in the 19 th century. The aim is to ascertain which scientific articles and topics were translated and published in Spanish at the time, to analyse textual features of the genre and translation techniques applied to them. The results also offer some points for comparison with current scientific translation. This work also aims to highlight the long-standing role of translation in the dissemination of specialised knowledge.

show abstract

Alkoholische Gährung ohne Hefezellen

Cited by 13 publications

References 5 publications

Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By‐Products

Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By‐Products

Energizing eukaryotic cell‐free protein synthesis with glucose metabolism

The translation of scientific literature from German into Spanish at the turn of the 20th century

Contact Info

Product

Resources

About