Literature DB >> 16744252

The salt effect on the induction period in the fermentation by dried yeast.

H Katagiri1, G Yamagishi.   

Abstract

Entities:  

Year:  1929        PMID： 16744252      PMCID： PMC1254152          DOI： 10.1042/bj0230654

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  6 in total

1.  Fermentation by dried yeast preparations. II.

Authors:  A Harden; M G Macfarlane
Journal:  Biochem J       Date:  1928       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.  Apparatus for Collecting and Measuring the Gases evolved during Fermentation.

Authors:  A Harden; J Thompson; W J Young
Journal:  Biochem J       Date:  1911       Impact factor: 3.857

4.  Influence of Glucose, Alcohol and Carbon Dioxide at Barometric Pressure on the p(H) Values of Phosphate and Bicarbonate Solutions, Determined by Means of Hydroquinhydrone Electrodes.

Authors:  E Biilmann; H Katagiri
Journal:  Biochem J       Date:  1927       Impact factor: 3.857

5.  The Effect of Pyruvates, Aldehydes and Methylene Blue on the Fermentation of Glucose by Yeast Juice and Zymin in Presence of Phosphate.

Authors:  A Harden; F R Henley
Journal:  Biochem J       Date:  1920-10       Impact factor: 3.857

6.  Fermentation by Dried Yeast Preparations.

Authors:  A Harden
Journal:  Biochem J       Date:  1925       Impact factor: 3.857
  6 in total
  1 in total

1.  THE EFFECTS OF PANTOTHENIC ACID ON RESPIRATORY ACTIVITY.

Authors:  E F Pratt; R J Williams
Journal:  J Gen Physiol       Date:  1939-05-20       Impact factor: 4.086
  1 in total

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