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The formation of higher aliphatic alcohols by mutant strains of Saccharomyces cerevisiae.

作者信息

INGRAHAM J L, GUYMON J F

出版信息

Arch Biochem Biophys. 1960 May;88:157-66. doi: 10.1016/0003-9861(60)90211-3.

DOI:10.1016/0003-9861(60)90211-3
PMID:13852846
Abstract
摘要

相似文献

1
The formation of higher aliphatic alcohols by mutant strains of Saccharomyces cerevisiae.酿酒酵母突变菌株合成高级脂肪醇
Arch Biochem Biophys. 1960 May;88:157-66. doi: 10.1016/0003-9861(60)90211-3.
2
The formation of n-propyl alcohol by Saccharomyces cerevisiae.酿酒酵母合成正丙醇。
Arch Biochem Biophys. 1961 Oct;95:163-8. doi: 10.1016/0003-9861(61)90122-9.
3
Oxidation of aliphatic alcohols and acids by yeasts capable and incapable of growth on n-alkanes.能在正构烷烃上生长和不能在正构烷烃上生长的酵母对脂肪醇和酸的氧化作用
Mikrobiologiia. 1976;45(4):640-5.
4
[Synthesis of isobutanol and amyl alcohols by yeast in anaerobiosis at the expense of alanine].[酵母在厌氧条件下以丙氨酸为代价合成异丁醇和戊醇]
C R Hebd Seances Acad Sci. 1961 Jul 17;253:562-3.
5
Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.在葡萄汁中以纯培养和混合培养方式生长的葡萄汁有孢汉逊酵母和季也蒙有孢汉逊酵母的重硫化合物、高级醇和酯的产生情况。
Int J Food Microbiol. 2008 Jun 10;124(3):231-8. doi: 10.1016/j.ijfoodmicro.2008.03.025. Epub 2008 Mar 31.
6
Further studies on phenylacetylcarbinol synthesis by yeast.酵母合成苯乙酰甲醇的进一步研究。
Appl Microbiol. 1954 Sep;2(5):294-6. doi: 10.1128/am.2.5.294-296.1954.
7
The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability.非酿酒酵母中芳香醇的生产受营养物质可用性的调节。
Food Microbiol. 2018 Sep;74:64-74. doi: 10.1016/j.fm.2018.03.003. Epub 2018 Mar 8.
8
Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences.非常规葡萄酒酵母的发酵性能和香气生产受氮偏好的影响。
FEMS Yeast Res. 2018 Aug 1;18(5). doi: 10.1093/femsyr/foy055.
9
[Biological oxidation of ethyl alcohol into acetaldehyde by the method of immersed dispersed culture].
Dokl Akad Nauk SSSR. 1952 Apr 21;83(6):885-8.
10
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.由葡萄酒尖酵母纯培养物和混合培养物生产醇类、酯类和重硫化合物。
Int J Food Microbiol. 2005 Sep 15;103(3):285-94. doi: 10.1016/j.ijfoodmicro.2004.12.029.

引用本文的文献

1
Chlorsulfuron modifies biosynthesis of acyl Acid substituents of sucrose esters secreted by tobacco trichomes.氯磺隆改变烟草毛状体分泌的蔗糖酯的酰基酸取代基的生物合成。
Plant Physiol. 1990 Nov;94(3):906-12. doi: 10.1104/pp.94.3.906.
2
Some Factors Which Affect Amino Acid Uptake by Saccharomyces carlsbergensis.影响卡尔斯伯酵母氨基酸摄取的一些因素。
Appl Microbiol. 1971 May;21(5):799-805. doi: 10.1128/am.21.5.799-805.1971.
3
A pathway for the biosynthesis of straight and branched, odd- and even-length, medium-chain fatty acids in plants.
植物中直链和支链、奇数和偶数长度中链脂肪酸的生物合成途径。
Proc Natl Acad Sci U S A. 1994 Nov 22;91(24):11437-41. doi: 10.1073/pnas.91.24.11437.
4
[The alpha-isopropylmalate synthetase of Hydrogenomonas H 16].[氢单胞菌H 16的α-异丙基苹果酸合成酶]
Arch Mikrobiol. 1969;68(1):1-17. doi: 10.1007/BF00408442.
5
Alternate pathways of metabolism of short-chain fatty acids.短链脂肪酸的替代代谢途径。
Bacteriol Rev. 1968 Mar;32(1):1-26. doi: 10.1128/br.32.1.1-26.1968.