Literature DB >> 13327854

[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].

T WIKEN, O RICHARD.   

Abstract

Entities:  

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

Mesh：

Substances：

Year:  1955        PMID： 13327854     DOI： 10.1007/bf02543830

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


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  9 in total

1.  [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

2.  [Respiratory and aerobic fermentation speed of two cultural wine yeasts in different temperatures].

Authors:  A FIECHTER
Journal:  Schweiz Z Pathol Bakteriol       Date:  1954

3.  [Qualitative differentiation of respiratory and fermentation metabolism on the basis of the mycotic proliferation tests].

Authors:  F WINDISCH; H HAEHN; W HEUMANN
Journal:  Arch Geschwulstforsch       Date:  1953

4.  [Nutritional requirements and fermentative capacity of the culture wine yeast Polymorphus II].

Authors:  A FIECHTER
Journal:  Schweiz Z Pathol Bakteriol       Date:  1953

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

Authors:  T WIKEN; O RICHARD
Journal:  Experientia       Date:  1953-11-15

6.  [Physiology of yeast. III. Growth hormone requirements of auxoheterotrophic, Swiss yeast culture].

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

7.  A RAPID METHOD FOR THE DETERMINATION OF SUGAR IN BACTERIAL CULTURES.

Authors:  H R Stiles; W H Peterson; E B Fred
Journal:  J Bacteriol       Date:  1926-12       Impact factor: 3.490

8.  [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

9.  [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
  9 in total
  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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