Date: 1992-02-26 20:36:24 GMT
A friend of mine has to give an oral report for a particular basic
Microbiology class and he wanted to discuss the effects of fermenting
different sugars such as sucrose vs. glucose vs. maltose. Mind you- he wants
to know what's going on chemically especially with respect to side reactions.
Therefore, if any of you out there knows any thing about this subject or knows
a good source of information on it I would appreciate a response. Naturally,
due to procrastination, time is a factor so any information I receive after
Thursday the 26th (Oh dear, that's probably today!!) will be interesting, but
also probably too late... Thanks in advance,
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