Literature DB >> 5911856

Decomposition of L-malic acid by wine yeasts.

B C Rankine.   

Abstract

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Year:  1966        PMID： 5911856     DOI： 10.1002/jsfa.2740170707

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  5 in total

1.  Characterization of Schizosaccharomyces pombe malate permease by expression in Saccharomyces cerevisiae.

Authors:  C Camarasa; F Bidard; M Bony; P Barre; S Dequin
Journal:  Appl Environ Microbiol       Date:  2001-09       Impact factor: 4.792

2.  Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine.

Authors:  Inmaculada Blazquez Rojas; Paul A Smith; Eveline J Bartowsky
Journal:  World J Microbiol Biotechnol       Date:  2012-08-10       Impact factor: 3.312

3.  Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization.

Authors:  P Domizio; Y Liu; L F Bisson; D Barile
Journal:  Food Microbiol       Date:  2016-09-10       Impact factor: 5.516

4.  [Malic acid metabolism of Saccharomyces. I. Anaerobic decomposition of malic acid by Saccharomyces cerevisiae].

Authors:  E Fuck; F Radler
Journal:  Arch Mikrobiol       Date:  1972

Review 5.  Malo-ethanolic fermentation in Saccharomyces and Schizosaccharomyces.

Authors:  H Volschenk; H J J van Vuuren; M Viljoen-Bloom
Journal:  Curr Genet       Date:  2003-06-12       Impact factor: 3.886
  5 in total

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