The selective fermentation of glucose and fructose by brewer's yeast.
作者信息
Hopkins R H
机构信息
The Biochemical Laboratory, Heriot Watt College, Edinburgh.
出版信息
Biochem J. 1928;22(4):1145-56. doi: 10.1042/bj0221145.
Abstract
摘要
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The selective fermentation of glucose and fructose by brewer's yeast.啤酒酵母对葡萄糖和果糖的选择性发酵。
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The selective fermentation of glucose and fructose by brewer's yeast.啤酒酵母对葡萄糖和果糖的选择性发酵。
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The kinetics of alcoholic fermentation of sugars by brewer's yeast: The relative rates of fermentation of glucose and fructose.啤酒酵母对糖类进行酒精发酵的动力学：葡萄糖和果糖的相对发酵速率。
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The kinetics of alcoholic fermentation of sugars by brewer's yeast: The temperature coefficients of the rates of fermentation of glucose and fructose.啤酒酵母对糖进行酒精发酵的动力学：葡萄糖和果糖发酵速率的温度系数。
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Effects of nitrogen composition on fermentation performance of brewer's yeast and the absorption of peptides with different molecular weights.氮组成对啤酒酵母发酵性能及不同分子量肽吸收的影响。
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Selective fermentation: Alcholic fermentation of mixtures of glucose and fructose by brewer's and Sauterne yeasts.选择性发酵：啤酒酵母和苏玳酵母对葡萄糖与果糖混合物的酒精发酵。
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Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.以葡萄糖或麦芽糖糖浆为辅料的高浓度啤酒发酵中酿酒酵母的生理特性研究。
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