Literature DB >> 13225701

[The role of oxygen in the fermentation of glucose in beer and wine yeasts (absence of the Pasteur-Meyerhof effect)].

T WIKEN, O RICHARD.   

Abstract

Entities:  

Keywords:  FERMENTATION; GLUCOSE/metabolism; OXOPHENARSINE/metabolism; YEAST, DRIED

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Year:  1954        PMID： 13225701

Source DB:  PubMed          Journal:  Schweiz Z Pathol Bakteriol


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  3 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.  [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

3.  [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
  3 in total

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