Literature DB >> 13116983

[Effect of minute doses of oxygen on the fermentation of glucose by the cultures of the wine yeast Fendant].

T WIKEN, O RICHARD.   

Abstract

Entities:  

Keywords:  GLUCOSE/metabolism; OXYGEN/effects; YEASTS/metabolism

Mesh：

Substances：

Year:  1953        PMID： 13116983     DOI： 10.1007/bf02175525

Source DB:  PubMed          Journal:  Experientia        ISSN： 0014-4754


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  3 in total

1.  [The physiology of the wine yeast. IV. The carbon dioxide production of wine yeast cells from cultures of various ages].

Authors:  T WIKEN; O RICHARD
Journal:  Antonie Van Leeuwenhoek       Date:  1953       Impact factor: 2.271

2.  Effect of aeration on the cytochrome systems of the resting cells of Brewers' yeast.

Authors:  C H CHIN
Journal:  Nature       Date:  1950-06-10       Impact factor: 49.962

3.  [Investigation of the physiology of wine yeasts. I. Study of growth requirements of an auxo-autotrophic Swiss culture wine yeast].

Authors:  T WIKEN; O RICHARD
Journal:  Antonie Van Leeuwenhoek       Date:  1951       Impact factor: 2.271
  3 in total
  7 in total

1.  On the existence of a negative Pasteur effect in yeasts classified in the genus Brettanomyces Kufferath et Van Laer.

Authors:  T WIKEN; W A SCHEFFERS; A J VERHAAR
Journal:  Antonie Van Leeuwenhoek       Date:  1961       Impact factor: 2.271

2.  The influence of potassium and sodium ions on the negative Pasteur effect in Brettanomyces claussenii Custers.

Authors:  T O WIKEN; A J VERHAAR; W A SCHEFFERS
Journal:  Arch Mikrobiol       Date:  1962

3.  On the inhibition of alcoholic fermentation of Brettanomyces yeasts under anaerobic conditions.

Authors:  W A SCHEFFERS
Journal:  Experientia       Date:  1961-01-15

4.  [Physiology of wine yeasts. VII. Effect of common buffer systems of organic acids on aerobic and anaerobic fermentation of glucose by wine yeasts Fendant from young and old cultures].

Authors:  T WIKEN; N PFENNIG
Journal:  Antonie Van Leeuwenhoek       Date:  1957       Impact factor: 2.271

5.  [Physiology of the wine yeasts. V. Carbon dioxide production by Fendant wine yeasts in nitrogen or in argon, air and nitrogen or in mixture of argon and air].

Authors:  T WIKEN; O RICHARD
Journal:  Antonie Van Leeuwenhoek       Date:  1954       Impact factor: 2.271

6.  [Research on the physiology of wine yeasts. VIII. On the effect of various types of sugar, sugar carboxylic acid and glucosides on the anaerobic inhibition of fermentation in "Fendant"-wine yeast (Saccharomyces carlsbergensis Hansen) in succinic acid-potassium succinate buffer].

Authors:  T WIKEN; N PFENNIG
Journal:  Antonie Van Leeuwenhoek       Date:  1959       Impact factor: 2.271

7.  [Research on the physiology of wine yeasts. VI. Further research on the significance of the application of nitrogen or argon and of the addition of small amounts of oxygen for the fermentation of glucose by the Fendant wine yeast from various old cultures; comparison with the bottom fermentations of Müllerbräu brewer's yeast and Taranto distiller's yeast].

Authors:  T WIKEN; O RICHARD
Journal:  Antonie Van Leeuwenhoek       Date:  1955       Impact factor: 2.271
  7 in total

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