Literature DB >> 13470840

[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].

T WIKEN, N PFENNIG.   

Abstract

Entities:  

Keywords:  GLUCOSE/metabolism; YEASTS/metabolism

Mesh：

Substances：

Year:  1957        PMID： 13470840     DOI： 10.1007/bf02545864

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


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  15 in total

1.  [Further research on the importance of oxygen in the fermentation of glucose with wine yeast].

Authors:  T WIKEN; O RICHARD
Journal:  Schweiz Z Pathol Bakteriol       Date:  1955

2.  Intermediate products in tartrate decomposition by cell-free extracts of Pseudomonas putida under anaerobic conditions.

Authors:  J W LA RIVIERE
Journal:  Biochim Biophys Acta       Date:  1956-07

3.  Buffer effect in fermentation solutions.

Authors:  H SUOMALAINEN; E OURA
Journal:  Exp Cell Res       Date:  1955-10       Impact factor: 3.905

4.  Specificity of whole cells and cell-free extracts of Pseudomonas putida towards (+), (-), and meso-tartrate.

Authors:  J W LA RIVIERE
Journal:  Biochim Biophys Acta       Date:  1956-10

5.  [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

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

Authors:  T WIKEN; O RICHARD
Journal:  Schweiz Z Pathol Bakteriol       Date:  1954

7.  [Synthesis of beta-galactosidase in Enterobacteriaceae; genetic and chemical factors].

Authors:  J MONOD
Journal:  Schweiz Z Pathol Bakteriol       Date:  1952

8.  The effect of related ions on the potassium requirement of lactic acid bacteria.

Authors:  R A MacLEOD; E E SNELL
Journal:  J Biol Chem       Date:  1948-10       Impact factor: 5.157

9.  [The composition of the fruit acids from Swiss fruit juices].

Authors:  H RENTSCHLER; H TANNER
Journal:  Mitt Geb Lebensmittelunters Hyg       Date:  1954

10.  [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
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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.  The influence of potassium and sodium ions on the negative Pasteur effect in Brettanomyces claussenii Custers.

Authors:  T O WIKEN; A J VERHAAR; W A SCHEFFERS
Journal:  Arch Mikrobiol       Date:  1962

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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