Literature DB >> 13967595

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

K BERAN, J HAUBA, J HOSPODKA.   

Abstract

Entities:  

Keywords:  FERMENTATION; GLUCOSE; MALTOSE; SACCHAROMYCES

Mesh：

Substances：

Year:  1963        PMID： 13967595     DOI： 10.1007/BF02877230

Source DB:  PubMed          Journal:  Folia Microbiol (Praha)        ISSN： 0015-5632            Impact factor:   2.099


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  7 in total

1.  Changes in the decarboxylase activity of baker's yeast during the growth phase.

Authors:  H SUOMALAINEN; E OURA
Journal:  Biochim Biophys Acta       Date:  1959-01

2.  The components of maltozymase in yeast, and their behavior during deadaptation.

Authors:  J J ROBERTSON; H O HALVORSON
Journal:  J Bacteriol       Date:  1957-02       Impact factor: 3.490

3.  Increase of saccharase content in baker's yeast during the growth phase.

Authors:  H SUOMALAINEN; E OURA
Journal:  Arch Biochem Biophys       Date:  1957-06       Impact factor: 4.013

4.  The fermentability of maltose by baker's yeast containing trehalose.

Authors:  H SUOMALAINEN; E OURA
Journal:  Biochim Biophys Acta       Date:  1956-06

5.  Adaptation of yeast to maltose fermentation.

Authors:  F S GRYLLS; J S HARRISON
Journal:  Nature       Date:  1956-12-29       Impact factor: 49.962

6.  On the role of the inducer in the synthesis of maltase in yeast.

Authors:  S SPIEGELMAN; H O HALVORSON
Journal:  J Bacteriol       Date:  1954-09       Impact factor: 3.490

7.  Ester formation by yeasts. 2. Formation of ethyl acetate by washed suspensions of Hansenula anomala.

Authors:  J L PEEL
Journal:  Biochem J       Date:  1951-06       Impact factor: 3.857
  7 in total

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