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[Physiology of wine yeasts. VII. Effect of common buffer systems of organic acids on aerobic and anaerobic fermentation of glucose by wine yeasts Fendant from young and old cultures].

作者信息

WIKEN T, PFENNIG N

出版信息

Antonie Van Leeuwenhoek. 1957;23(2):113-49. doi: 10.1007/BF02545864.

DOI:10.1007/BF02545864
PMID:13470840
Abstract
摘要

相似文献

1
[Physiology of wine yeasts. VII. Effect of common buffer systems of organic acids on aerobic and anaerobic fermentation of glucose by wine yeasts Fendant from young and old cultures].[葡萄酒酵母的生理学。VII. 有机酸常见缓冲系统对年轻和陈旧培养物中葡萄酒酵母芬丹对葡萄糖的有氧和厌氧发酵的影响]
Antonie Van Leeuwenhoek. 1957;23(2):113-49. doi: 10.1007/BF02545864.
2
[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.
3
[Effect of minute doses of oxygen on the fermentation of glucose by the cultures of the wine yeast Fendant].[微量氧气对葡萄酒酵母芬丹培养物葡萄糖发酵的影响]
Experientia. 1953 Nov 15;9(11):417-20. doi: 10.1007/BF02175525.
4
[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.
5
[The combined action of fermentation enzymes in anaerobic and aerobic glucose metabolism in yeast cells].[酵母细胞中厌氧和好氧葡萄糖代谢中发酵酶的联合作用]
Hoppe Seylers Z Physiol Chem. 1959 Sep 30;316:7-30.
6
Carbohydrate assimilation in actively growing yeast. Saccharomyces cerevisiae. I. Metabolic pathways for [14C] glucose utilization by yeast during aerobic fermentation.活跃生长酵母中的碳水化合物同化作用。酿酒酵母。I. 酵母在有氧发酵过程中利用[14C]葡萄糖的代谢途径。
Biochim Biophys Acta. 1959 Apr;32:470-9. doi: 10.1016/0006-3002(59)90621-3.
7
Coupling kinetic expressions and metabolic networks for predicting wine fermentations.耦合动力学表达式与代谢网络以预测葡萄酒发酵过程
Biotechnol Bioeng. 2007 Dec 1;98(5):986-98. doi: 10.1002/bit.21494.
8
[The role of oxygen in the fermentation of glucose in beer and wine yeasts (absence of the Pasteur-Meyerhof effect)].[氧气在啤酒酵母和葡萄酒酵母葡萄糖发酵中的作用（巴斯德-迈尔霍夫效应的缺失）]
Schweiz Z Pathol Bakteriol. 1954;17(4):475-86.
9
The relationship of the cell surface to metabolism; the stimulation of fermentation by extracellular potassium.细胞表面与新陈代谢的关系；细胞外钾对发酵的刺激作用。
Arch Biochem Biophys. 1953 May;44(1):18-29. doi: 10.1016/0003-9861(53)90005-8.
10
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.

引用本文的文献

1
The influence of potassium and sodium ions on the negative Pasteur effect in Brettanomyces claussenii Custers.钾离子和钠离子对克劳森酒香酵母Custers中负巴斯德效应的影响。
Arch Mikrobiol. 1962;42:226-36. doi: 10.1007/BF00408178.
2
On the existence of a negative Pasteur effect in yeasts classified in the genus Brettanomyces Kufferath et Van Laer.关于在库氏酒香酵母属（Kufferath et Van Laer）分类下的酵母中存在负巴斯德效应的研究
Antonie Van Leeuwenhoek. 1961;27:401-33. doi: 10.1007/BF02538468.
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].

本文引用的文献

1
The effect of related ions on the potassium requirement of lactic acid bacteria.相关离子对乳酸菌钾需求的影响。
J Biol Chem. 1948 Oct;176(1):39-52.
2
[Biosynthesis induced by enzymes; enzymatic adaptation].[酶诱导的生物合成；酶适应性]
Adv Enzymol Relat Subj Biochem. 1952;13:67-119.
3
[Intermediate processes in carbohydrate metabolism of living yeast and in cell-free zymase systems].[活酵母碳水化合物代谢及无细胞酿酶系统中的中间过程]
[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.
Schweiz Z Pathol Bakteriol. 1950;13(5):672-90.
4
Specificity of whole cells and cell-free extracts of Pseudomonas putida towards (+), (-), and meso-tartrate.恶臭假单胞菌全细胞及无细胞提取物对（+）-、（-）-和内消旋酒石酸盐的特异性
Biochim Biophys Acta. 1956 Oct;22(1):206-7. doi: 10.1016/0006-3002(56)90250-5.
5
Intermediate products in tartrate decomposition by cell-free extracts of Pseudomonas putida under anaerobic conditions.恶臭假单胞菌无细胞提取物在厌氧条件下分解酒石酸盐过程中的中间产物。
Biochim Biophys Acta. 1956 Jul;21(1):190-1. doi: 10.1016/0006-3002(56)90122-6.
6
[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.
7
[Further research on the importance of oxygen in the fermentation of glucose with wine yeast].[关于氧气在葡萄酒酵母发酵葡萄糖过程中的重要性的进一步研究]
Schweiz Z Pathol Bakteriol. 1955;18(5):970-80.
8
Buffer effect in fermentation solutions.发酵溶液中的缓冲效应。
Exp Cell Res. 1955 Oct;9(2):355-9. doi: 10.1016/0014-4827(55)90111-7.
9
[The role of oxygen in the fermentation of glucose in beer and wine yeasts (absence of the Pasteur-Meyerhof effect)].[氧气在啤酒酵母和葡萄酒酵母葡萄糖发酵中的作用（巴斯德-迈尔霍夫效应的缺失）]
Schweiz Z Pathol Bakteriol. 1954;17(4):475-86.
10
[The composition of fruit acids found in the Swiss fruit juices. 2. The fruit acids from Swiss cider juices].[瑞士果汁中发现的果酸成分。2. 瑞士苹果汁中的果酸]
Mitt Geb Lebensmittelunters Hyg. 1954;45(4):305-11.