Abstract
A study has been made of the total formation of volatile esters and of the formation of ethyl esters from butyric acid, valeric acid, isocaproic acid and caproic acid in fermentation with a number of yeast species of various genera. The distribution between the esters studied was essentially the same for all the yeast species tested although the quantitative results differed considerably. There was no correlation between the total formation of volatile esters and the formation of esters from acids added to the medium.
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