Literature DB >> 13218560

[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].

T WIKEN, O RICHARD.   

Abstract

Entities:  

Keywords:  ARGON/effects; CARBON DIOXIDE/metabolism; NITROGEN/effects; YEAST, DRIED

Mesh：

Substances：

Year:  1954        PMID： 13218560     DOI： 10.1007/bf02543741

Source DB:  PubMed          Journal:  Antonie Van Leeuwenhoek        ISSN： 0003-6072            Impact factor:   2.271


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  15 in total

1.  FACTORS PRODUCING HIGH YEAST YIELDS IN SYNTHETIC MEDIA.

Authors:  B H Olson; M J Johnson
Journal:  J Bacteriol       Date:  1949-02       Impact factor: 3.490

2.  Trehalosemonophosphoric ester isolated from the products of fermentation of sugars with dried yeast.

Authors:  R Robison; W T Morgan
Journal:  Biochem J       Date:  1928       Impact factor: 3.857

3.  THE PRESENCE OF TREHALOSE IN YEAST.

Authors:  E M Koch; F C Koch
Journal:  Science       Date:  1925-05-29       Impact factor: 47.728

4.  [Investigations on the physiology of wine yeasts. II. The wider growing conditions of the auxoautotrophic Swiss wine yeasts].

Authors:  T WIKEN; O RICHARD
Journal:  Antonie Van Leeuwenhoek       Date:  1952       Impact factor: 2.271

5.  The physiology of the aquatic phycomycete, Blastocladia pringsheimii, with emphasis on its nutrition and metabolism.

Authors:  E C CANTINO
Journal:  Am J Bot       Date:  1949-01       Impact factor: 3.844

6.  Microbiological fat synthesis by means of Rhodotorula yeast.

Authors:  L ENEBO; L G ANDERSON; H LUNDIN
Journal:  Arch Biochem       Date:  1946-11

7.  The formation of lactic acid by Clostridium acetobutylicum (Weizmann).

Authors:  E SIMON
Journal:  Arch Biochem       Date:  1947-05

8.  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

9.  THE PREPARATION AND DETERMINATION OF TREHALOSE IN YEAST.

Authors:  A Steiner; C F Cori
Journal:  Science       Date:  1935-11-01       Impact factor: 47.728

10.  [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
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  5 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.  On the inhibition of alcoholic fermentation of Brettanomyces yeasts under anaerobic conditions.

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

3.  [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

4.  [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

5.  [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
  5 in total

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