Abstract
EGERTON CHARLES GREY, who died on Aug. 10 at the early age of forty-one years, had long been engaged in researches on the biochemistry of fermentation by bacteria. Working with large inoculations of the organism and synthetic media, he made a careful study of the time relations of the chemical changes and found that well-defined phases of fermentation existed, characterised by different products. Thus, B. coli, under these conditions, produces from glucose, in the period immediately following inoculation, alcohol, formic acid, and succinic acid, whereas in the next subsequent period these products are partially decomposed, some of the sugar is synthesised to a non-reducing saccharide and lactic acid is formed; finally, a prolonged period of mixed fermentation occurs.
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HARDEN, A. Prof. E. C. Grey. Nature 122, 486 (1928). https://doi.org/10.1038/122486a0
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DOI: https://doi.org/10.1038/122486a0