Literature DB >> 13841040

The wine yeasts of the cape. Part III. The fermentative dissimilation of glucose by Brettanomyces intermedius and Brettanomyces claussenii.

J P VAN DER WALT, A E VAN KERKEN.   

Abstract

Entities:  

Keywords:  GLUCOSE/metabolism; YEASTS/metabolism

Mesh：

Substances：

Year:  1959        PMID： 13841040     DOI： 10.1007/bf02542868

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


× No keyword cloud information.
  2 in total

1.  The wine yeasts of the Cape. II. The occurrence of Brettanomyces intermedius and Brettanomyces schanderlii in South African table wines.

Authors:  J P VAN DER WALT; A E VAN KERKEN
Journal:  Antonie Van Leeuwenhoek       Date:  1959       Impact factor: 2.271

2.  The fixation of carbon dioxide by growing and nongrowing yeast.

Authors:  I E LIENER; D L BUCHANAN
Journal:  J Bacteriol       Date:  1951-05       Impact factor: 3.490
  2 in total
  1 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
  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.