Literature DB >> 16559514

Inhibition of the Acetone-Butyl Alcohol Fermentation by Acids.

A M Wynne1.   

Abstract

Entities:  

Year:  1931        PMID： 16559514      PMCID： PMC533266          DOI： 10.1128/jb.22.3.209-237.1931

Source DB:  PubMed          Journal:  J Bacteriol        ISSN： 0021-9193            Impact factor:   3.490


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  8 in total

1.  The Products of the "Acetone: n-Butyl Alcohol" Fermentation of Carbohydrate Material with Special Reference to some of the Intermediate Substances produced.

Authors:  J Reilly; W J Hickinbottom; F R Henley; A C Thaysen
Journal:  Biochem J       Date:  1920-04       Impact factor: 3.857

2.  The Influence of the Fatty Acids and their Salts on Alcoholic Fermentation by Living Yeast: Part I. Acetic and Formic Acids and their Sodium, Potassium and Ammonium Salts.

Authors:  H Katagiri
Journal:  Biochem J       Date:  1926       Impact factor: 3.857

3.  Experiments on Bacteria in relation to the Mechanism of Enzyme Action.

Authors:  J H Quastel; W R Wooldridge
Journal:  Biochem J       Date:  1927       Impact factor: 3.857

4.  Dehydrogenations Produced by Resting Bacteria. IV: A Theory of the Mechanisms of Oxidations and Reductions in vivo.

Authors:  J H Quastel
Journal:  Biochem J       Date:  1926       Impact factor: 3.857

5.  THE EFFECT OF LACTIC ACID BACTERIA ON THE ACETONE-BUTYL ALCOHOL FERMENTATION.

Authors:  E B Fred; W H Peterson; M Mulvania
Journal:  J Bacteriol       Date:  1926-05       Impact factor: 3.490

6.  The Relation of Hydrogen-Ion Concentration to the Growth, Viability, and Fermentative Activity of Streptococcus hemolyticus.

Authors:  L F Foster
Journal:  J Bacteriol       Date:  1921-03       Impact factor: 3.490

7.  A CONTRIBUTION TO THE DYNAMICS OF TOXICITY AND THE THEORY OF DISINFECTION.

Authors:  I S Falk; C E Winslow
Journal:  J Bacteriol       Date:  1926-01       Impact factor: 3.490

8.  THE INFLUENCE OF HYDROGEN ION CONCENTRATION UPON THE VISCOSITY OF BACTERIAL SUSPENSIONS.

Authors:  I S Falk; R W Harrison
Journal:  J Bacteriol       Date:  1926-08       Impact factor: 3.490
  8 in total
  3 in total

1.  Action of Acetic Acid on Food Spoilage Microörganisms.

Authors:  A S Levine; C R Fellers
Journal:  J Bacteriol       Date:  1940-05       Impact factor: 3.490

2.  Production of Solvents by Clostridium acetobutylicum Cultures Maintained at Neutral pH.

Authors:  R A Holt; G M Stephens; J G Morris
Journal:  Appl Environ Microbiol       Date:  1984-12       Impact factor: 4.792

3.  Formic acid triggers the "Acid Crash" of acetone-butanol-ethanol fermentation by Clostridium acetobutylicum.

Authors:  Shaohua Wang; Yanping Zhang; Hongjun Dong; Shaoming Mao; Yan Zhu; Runjiang Wang; Guodong Luan; Yin Li
Journal:  Appl Environ Microbiol       Date:  2011-01-07       Impact factor: 4.792
  3 in total

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