Literature DB >> 13844718

[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].

T WIKEN, N PFENNIG.   

Abstract

Entities:  

Keywords:  CARBOHYDRATES/pharmacology; FERMENTATION/chemistry; WINE/microbiology; YEASTS/metabolism

Mesh：

Substances：

Year:  1959        PMID： 13844718     DOI： 10.1007/bf02542847

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


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  20 in total

1.  [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

2.  [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

3.  On the control of metabolism in ascites tumor cell suspensions.

Authors:  B CHANCE; B HESS
Journal:  Ann N Y Acad Sci       Date:  1956-03-14       Impact factor: 5.691

4.  Studies on the Pasteur effect. I. General observations.

Authors:  A C AISENBERG; B REINAFARJE; V R POTTER
Journal:  J Biol Chem       Date:  1957-02       Impact factor: 5.157

5.  Studies on the Pasteur effect. II. Specific mechanisms.

Authors:  A C AISENBERG; V R POTTER
Journal:  J Biol Chem       Date:  1957-02       Impact factor: 5.157

6.  Adenosine phosphates in respiring and fermenting baker's yeast.

Authors:  J O LAWS; L H STICKLAND
Journal:  Arch Biochem Biophys       Date:  1958-06       Impact factor: 4.013

7.  Phosphorylations and dephosphorylations in yeast and their inhibition by various agents.

Authors:  L H STICKLAND
Journal:  Biochem J       Date:  1956-11       Impact factor: 3.857

8.  [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

9.  [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

10.  The coupling of oxido-reductions and dismutations with esterification of phosphate in muscle.

Authors:  D M Needham; R K Pillai
Journal:  Biochem J       Date:  1937-10       Impact factor: 3.857
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  3 in total

1.  Brettanomyces custersianus Nov. spec.

Authors:  J van der WALT
Journal:  Antonie Van Leeuwenhoek       Date:  1961       Impact factor: 2.271

2.  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

3.  On the inhibition of alcoholic fermentation of Brettanomyces yeasts under anaerobic conditions.

Authors:  W A SCHEFFERS
Journal:  Experientia       Date:  1961-01-15
  3 in total

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