Literature DB >> 13387741

Adaptation of yeast to maltose fermentation.

F S GRYLLS, J S HARRISON.   

Abstract

Entities:  

Keywords:  FERMENTATION; MALTOSE; SACCHAROMYCES CEREVISIAE

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Year:  1956        PMID： 13387741     DOI： 10.1038/1781471a0

Source DB:  PubMed          Journal:  Nature        ISSN： 0028-0836            Impact factor:   49.962


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  3 in total

1.  [ON DATA ON SO-CALLED GLUCOSE OXIDASE. VII. EFFECT OF QUANTITATIVE VARIATIONS OF A BASIC MEDIUM ON INDUCED GLUCOSE OXIDASE FORMATION BY ASPERGILLUS NIGER].

Authors:  W FRANKE; L MOECHEL; E GUMMICH
Journal:  Arch Mikrobiol       Date:  1965-04-12

2.  Changes in the rate of fermentation of maltose during propagation of industrial baker's yeast.

Authors:  K BERAN; J HAUBA; J HOSPODKA
Journal:  Folia Microbiol (Praha)       Date:  1963-03       Impact factor: 2.099

3.  Genetic evidence that high noninduced maltase and maltose permease activities, governed by MALx3-encoded transcriptional regulators, determine efficiency of gas production by baker's yeast in unsugared dough.

Authors:  V J Higgins; M Braidwood; P Bell; P Bissinger; I W Dawes; P V Attfield
Journal:  Appl Environ Microbiol       Date:  1999-02       Impact factor: 4.792
  3 in total

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