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[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].

作者信息

WIKEN T, PFENNIG N

出版信息

Antonie Van Leeuwenhoek. 1959;25:193-229. doi: 10.1007/BF02542847.

DOI:10.1007/BF02542847
PMID:13844718
Abstract
摘要

相似文献

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
Succinic acid production by wine yeasts and the influence of GABA and glutamic acid.酒酵母琥珀酸的生产及 GABA 和谷氨酸的影响。
Int Microbiol. 2024 Apr;27(2):505-512. doi: 10.1007/s10123-023-00410-9. Epub 2023 Jul 27.
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
[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.
5
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.
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
Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration.通过糖呼吸降低葡萄酒中酒精含量的非酿酒酵母菌株的选择。
Int J Food Microbiol. 2014 Jul 2;181:85-91. doi: 10.1016/j.ijfoodmicro.2014.04.024. Epub 2014 Apr 29.
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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.
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Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.非酿酒酵母的生长会影响葡萄酒发酵过程中酿酒酵母的营养物质可用性。
Int J Food Microbiol. 2012 Jul 2;157(2):245-50. doi: 10.1016/j.ijfoodmicro.2012.05.012. Epub 2012 May 16.
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Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts.从华盛顿州葡萄园和高糖葡萄汁中分离的非酿酒酵母的生长和代谢。
Food Microbiol. 2019 Feb;77:158-165. doi: 10.1016/j.fm.2018.09.004. Epub 2018 Sep 4.

引用本文的文献

1
Brettanomyces custersianus Nov. spec.新种：库氏酒香酵母
Antonie Van Leeuwenhoek. 1961;27:332-6. doi: 10.1007/BF02538463.
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
On the inhibition of alcoholic fermentation of Brettanomyces yeasts under anaerobic conditions.关于在厌氧条件下对布雷坦诺酵母酒精发酵的抑制作用。

本文引用的文献

1
THE ROLE OF AEROBIC PHOSPHORYLATION IN THE PASTEUR EFFECT.有氧磷酸化在巴斯德效应中的作用。
Science. 1941 Aug 29;94(2435):200-2. doi: 10.1126/science.94.2435.200.
2
The coupling of oxido-reductions and dismutations with esterification of phosphate in muscle.肌肉中氧化还原反应及歧化反应与磷酸酯化作用的偶联。
Biochem J. 1937 Oct;31(10):1837-51. doi: 10.1042/bj0311837.
3
[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]
Experientia. 1961 Jan 15;17:40-2. doi: 10.1007/BF02157944.
Schweiz Z Pathol Bakteriol. 1951;14(5):560-6.
4
[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.
5
Adenosine phosphates in respiring and fermenting baker's yeast.呼吸和发酵的面包酵母中的腺苷磷酸
Arch Biochem Biophys. 1958 Jun;75(2):333-44. doi: 10.1016/0003-9861(58)90430-2.
6
[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.
7
Studies on the Pasteur effect. II. Specific mechanisms.巴斯德效应研究。II. 具体机制。
J Biol Chem. 1957 Feb;224(2):1115-27.
8
Studies on the Pasteur effect. I. General observations.关于巴斯德效应的研究。I. 一般观察。
J Biol Chem. 1957 Feb;224(2):1099-113.
9
Phosphorylations and dephosphorylations in yeast and their inhibition by various agents.酵母中的磷酸化和去磷酸化及其被各种试剂的抑制作用。
Biochem J. 1956 Nov;64(3):515-23. doi: 10.1042/bj0640515.
10
[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.