Literature DB >> 13403640

Nutrient requirements for growth of the sherry flor yeast, Saccharomyces beticus.

J G CASTOR, T E ARCHER.   

Abstract

Entities:  

Keywords:  YEASTS/culture

Mesh：

Year:  1957        PMID： 13403640      PMCID： PMC1057254          DOI： 10.1128/am.5.1.56-60.1957

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


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  5 in total

1.  A study of certain factors affecting the growth of flor yeast.

Authors:  K J FREIBERG; W V CRUESS
Journal:  Appl Microbiol       Date:  1955-07

2.  [Modifications of amino acid content in wine during primary treatment].

Authors:  N M SISAKIAN; E N BEZINGER
Journal:  Biokhimiia       Date:  1953 Jul-Aug

3.  The B-complex vitamins of musts and wines as microbial growth factors.

Authors:  J G B CASTOR
Journal:  Appl Microbiol       Date:  1953-03

4.  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

5.  A Modification of Henrici's Vegetable-Juice Sporulation Medium for Yeasts.

Authors:  L J Wickerham; M H Flickinger; K A Burton
Journal:  J Bacteriol       Date:  1946-11       Impact factor: 3.490
  5 in total
  1 in total

1.  Acetaldehyde formation in submerged cultures of Saccharomyces beticus.

Authors:  M A AMERINE
Journal:  Appl Microbiol       Date:  1958-05
  1 in total

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