Literature DB >> 16560468

Studies on the Alcohol Tolerance of Yeasts.

W D Gray1.   

Abstract

Entities:  

Year:  1941        PMID: 16560468      PMCID: PMC374775          DOI: 10.1128/jb.42.5.561-574.1941

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


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  15 in total

1.  Relation of molecule size and structure to alcohol inhibition of glucose utilization by yeast.

Authors:  W D GRAY; C SOVA
Journal:  J Bacteriol       Date:  1956-09       Impact factor: 3.490

2.  High-gravity brewing: effects of nutrition on yeast composition, fermentative ability, and alcohol production.

Authors:  G P Casey; C A Magnus; W M Ingledew
Journal:  Appl Environ Microbiol       Date:  1984-09       Impact factor: 4.792

3.  The Acclimatization of Yeast to High Concentrations of Glucose: The Subsequent Effect upon Alcohol Tolerance.

Authors:  W D Gray
Journal:  J Bacteriol       Date:  1946-12       Impact factor: 3.490

4.  Further Studies on the Alcohol Tolerance of Yeast: Its Relationship to Cell Storage Products.

Authors:  W D Gray
Journal:  J Bacteriol       Date:  1948-01       Impact factor: 3.490

5.  The Sugar Tolerance of Four Strains of Distillers' Yeast.

Authors:  W D Gray
Journal:  J Bacteriol       Date:  1945-05       Impact factor: 3.490

6.  The effect of ethanol on cell wall antigens of Saccharomyces cerevisiae and specific isolation of high ethanol producing strains of this yeast, making use of a serological technique.

Authors:  S Umesh-Kumar; L Nagarajan; F Rehana; K Nand
Journal:  Antonie Van Leeuwenhoek       Date:  1990-06       Impact factor: 2.271

7.  Plasma-membrane lipid composition and ethanol tolerance in Saccharomyces cerevisiae.

Authors:  D S Thomas; J A Hossack; A H Rose
Journal:  Arch Microbiol       Date:  1978-06-26       Impact factor: 2.552

8.  Effect of alcohol on yeast hexokinase.

Authors:  W D Gray; C Sova
Journal:  Mycopathol Mycol Appl       Date:  1969-01-29

9.  Magnesium limitation and its role in apparent toxicity of ethanol during yeast fermentation.

Authors:  K M Dombek; L O Ingram
Journal:  Appl Environ Microbiol       Date:  1986-11       Impact factor: 4.792

10.  Sugar and alcohol stabilization of yeast in sweet wine.

Authors:  R E Kunkee; M A Amerine
Journal:  Appl Microbiol       Date:  1968-07
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