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The Effect of Pyruvates, Aldehydes and Methylene Blue on the Fermentation of Glucose by Yeast Juice and Zymin in Presence of Phosphate.

作者信息

Harden A, Henley F R

机构信息

The Biochemical Department, Lister Institute.

出版信息

Biochem J. 1920 Oct;14(5):642-53. doi: 10.1042/bj0140642.

DOI:10.1042/bj0140642
PMID:16742920
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1258928/
Abstract
摘要

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引用本文的文献

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Public Health Weekly Reports for JUNE 5, 1925.1925年6月5日公共卫生周报
Public Health Rep (1896). 1925 Jun 5;40(23):1131-1234.
2
Phosphoric esters in alcoholic fermentation: The lag between phosphate esterification and carbon dioxide evolution. IV. Oxidation-reduction potentials of yeast-preparations.酒精发酵中的磷酸酯：磷酸酯化与二氧化碳释放之间的延迟。IV. 酵母制剂的氧化还原电位。
Biochem J. 1930;24(3):703-10. doi: 10.1042/bj0240703.
3
The salt effect on the induction period in the fermentation by dried yeast.盐对干酵母发酵诱导期的影响。
Biochem J. 1929;23(4):654-62. doi: 10.1042/bj0230654.
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The Salt Effect in Alcoholic Fermentation.酒精发酵中的盐效应
Biochem J. 1921;15(2):312-8. doi: 10.1042/bj0150312.
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The Effect of Acetaldehyde and Methylene Blue on the Fermentation of Glucose and Fructose by Yeast-Juice and Zymin in presence of Phosphate and Arsenate.乙醛和亚甲蓝在磷酸盐和砷酸盐存在下对酵母汁和酶素发酵葡萄糖及果糖的影响
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