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Industrial extraction of the crystalline saccharide of the carob. 6. Alcoholic fermentation of the must and molasses of the carob



Industrial extraction of the crystalline saccharide of the carob. 6. Alcoholic fermentation of the must and molasses of the carob



Ann. Chim. appl. Roma. 26: 70-78



Two strains of brewer's yeast, one from Erba and one from Merck, whose fermentative activity had first been tested, were used in tests on a laboratory scale with must and molasses from the carob bean. The must was prepared as a watery extract of the pulp and contained about 18 per cent. of sugar; the solid residue was eaten with avidity by poultry. The molasses was a sample of syrup from which sugar had crystallized, obtained from a factory in Majorca.

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