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[Investigations on the physiology of wine yeasts. II. The wider growing conditions of the auxoautotrophic Swiss wine yeasts].

作者信息

WIKEN T, RICHARD O

出版信息

Antonie Van Leeuwenhoek. 1952;18(1):31-44. doi: 10.1007/BF02538588.

DOI:10.1007/BF02538588
PMID:12977215
Abstract
摘要

相似文献

1
[Investigations on the physiology of wine yeasts. II. The wider growing conditions of the auxoautotrophic Swiss wine yeasts].[葡萄酒酵母生理学研究。II. 自养兼养型瑞士葡萄酒酵母的更广泛生长条件]
Antonie Van Leeuwenhoek. 1952;18(1):31-44. doi: 10.1007/BF02538588.
2
[Investigation of the physiology of wine yeasts. I. Study of growth requirements of an auxo-autotrophic Swiss culture wine yeast].[葡萄酒酵母生理学研究。I. 一株自养-异养型瑞士培养葡萄酒酵母生长需求的研究]
Antonie Van Leeuwenhoek. 1951;17(4):209-26. doi: 10.1007/BF02062266.
3
[Research on the physiology of wine yeasts. VIII. On the effect of various types of sugar, sugar carboxylic acid and glucosides on the anaerobic inhibition of fermentation in "Fendant"-wine yeast (Saccharomyces carlsbergensis Hansen) in succinic acid-potassium succinate buffer].[葡萄酒酵母生理学研究。VIII. 不同类型的糖、糖羧酸和糖苷对琥珀酸-琥珀酸钾缓冲液中“芬顿”葡萄酒酵母（卡尔酵母 Hansen）厌氧发酵抑制的影响]
Antonie Van Leeuwenhoek. 1959;25:193-229. doi: 10.1007/BF02542847.
4
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.采用酿酒酵母与非酿酒酵母协同发酵酿造葡萄酒。
Food Microbiol. 2011 Aug;28(5):873-82. doi: 10.1016/j.fm.2010.12.001. Epub 2010 Dec 10.
5
[The physiology of the wine yeast. IV. The carbon dioxide production of wine yeast cells from cultures of various ages].[葡萄酒酵母的生理学。IV. 不同培养龄期葡萄酒酵母细胞的二氧化碳产生量]
Antonie Van Leeuwenhoek. 1953;19(4):279-99. doi: 10.1007/BF02594856.
6
[Auxo-autotrophy and auxo-heterotrophy in Swiss wine yeast].[瑞士葡萄酒酵母中的自养辅助营养和异养辅助营养]
Schweiz Z Pathol Bakteriol. 1951;14(5):560-6.
7
[Physiology of the wine yeasts. V. Carbon dioxide production by Fendant wine yeasts in nitrogen or in argon, air and nitrogen or in mixture of argon and air].[葡萄酒酵母的生理学。V. 芬丹葡萄酒酵母在氮气、氩气、空气与氮气混合或氩气与空气混合物中的二氧化碳生成情况]
Antonie Van Leeuwenhoek. 1954;20(4):385-405. doi: 10.1007/BF02543741.
8
[Research on the physiology of wine yeasts. VI. Further research on the significance of the application of nitrogen or argon and of the addition of small amounts of oxygen for the fermentation of glucose by the Fendant wine yeast from various old cultures; comparison with the bottom fermentations of Müllerbräu brewer's yeast and Taranto distiller's yeast].[葡萄酒酵母生理学研究。VI. 关于氮气或氩气的应用以及添加少量氧气对来自不同陈旧培养物的芬丹葡萄酒酵母发酵葡萄糖的意义的进一步研究；与米勒布劳啤酒酵母和塔兰托蒸馏酵母的下面发酵的比较]
Antonie Van Leeuwenhoek. 1955;21(4):337-61. doi: 10.1007/BF02543830.
9
Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts.上面发酵啤酒酵母和葡萄酒酵母的不同驯化轨迹
Curr Biol. 2016 Oct 24;26(20):2750-2761. doi: 10.1016/j.cub.2016.08.040. Epub 2016 Oct 6.
10
Biodiversity study of wine yeasts belonging to the "terroir" of Montepulciano d'Abruzzo "Colline Teramane" revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns.对属于蒙特普尔恰诺 d'Abruzzo“特伦蒂诺山”（Colline Teramane）“风土”的葡萄酒酵母的生物多样性研究表明，酿酒酵母菌株表现出非典型和独特的 5.8S-ITS 限制模式。
Food Microbiol. 2014 May;39:7-12. doi: 10.1016/j.fm.2013.10.001. Epub 2013 Oct 17.

引用本文的文献

1
[Research on the physiology of wine yeasts. VIII. On the effect of various types of sugar, sugar carboxylic acid and glucosides on the anaerobic inhibition of fermentation in "Fendant"-wine yeast (Saccharomyces carlsbergensis Hansen) in succinic acid-potassium succinate buffer].[葡萄酒酵母生理学研究。VIII. 不同类型的糖、糖羧酸和糖苷对琥珀酸-琥珀酸钾缓冲液中“芬顿”葡萄酒酵母（卡尔酵母 Hansen）厌氧发酵抑制的影响]
Antonie Van Leeuwenhoek. 1959;25:193-229. doi: 10.1007/BF02542847.
2
[Physiology of the wine yeasts. V. Carbon dioxide production by Fendant wine yeasts in nitrogen or in argon, air and nitrogen or in mixture of argon and air].[葡萄酒酵母的生理学。V. 芬丹葡萄酒酵母在氮气、氩气、空气与氮气混合或氩气与空气混合物中的二氧化碳生成情况]
Antonie Van Leeuwenhoek. 1954;20(4):385-405. doi: 10.1007/BF02543741.
3

本文引用的文献

1
Comparative microbiological assays of members of the vitamin B complex in yeast and liver extracts.酵母和肝脏提取物中维生素B族成员的比较微生物测定法。
Biochem J. 1946;40(3):426-32. doi: 10.1042/bj0400426.
2
The effect of "bios" on the growth and metabolism of certain yeasts.“生物活性物质”对某些酵母生长和代谢的影响。
Biochem J. 1929;23(5):1050-63. doi: 10.1042/bj0231050.
3
[Investigation of the physiology of wine yeasts. I. Study of growth requirements of an auxo-autotrophic Swiss culture wine yeast].[葡萄酒酵母生理学研究。I. 一株自养-异养型瑞士培养葡萄酒酵母生长需求的研究]
[The physiology of the wine yeast. IV. The carbon dioxide production of wine yeast cells from cultures of various ages].[葡萄酒酵母的生理学。IV. 不同培养龄期葡萄酒酵母细胞的二氧化碳产生量]
Antonie Van Leeuwenhoek. 1953;19(4):279-99. doi: 10.1007/BF02594856.
4
[Physiology of yeast. III. Growth hormone requirements of auxoheterotrophic, Swiss yeast culture].[酵母生理学。III. 瑞士酵母营养缺陷型兼异养型培养物对生长激素的需求]
Antonie Van Leeuwenhoek. 1952;18(4):293-315. doi: 10.1007/BF02538618.
Antonie Van Leeuwenhoek. 1951;17(4):209-26. doi: 10.1007/BF02062266.