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The effect of temperature on the fermentation of d-mannose by yeast.

作者信息

Gottschalk A

机构信息

The Walter and Eliza Hall Institute of Research, Melbourne, Australia.

出版信息

Biochem J. 1947;41(2):276-80. doi: 10.1042/bj0410276.

DOI:10.1042/bj0410276
PMID:16748155
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1258470/
Abstract
摘要

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引用本文的文献

1
Further observations on the non-fermentability of d-fructopyranose by yeast.关于酵母对D-吡喃果糖不可发酵性的进一步观察
Biochem J. 1947;41(3):478-80. doi: 10.1042/bj0410478.
2
Different affinities of the -and -anomers of D-glucose, D-mannose and D-xylose for the glucose uptake system of baker's yeast.D-葡萄糖、D-甘露糖和D-木糖的α-和β-异头物对面包酵母葡萄糖摄取系统的不同亲和力。
Folia Microbiol (Praha). 1973;18(2):102-17. doi: 10.1007/BF02872831.

本文引用的文献

1
The mechanism of selective fermentation of d-fructose from invert sugar by Sauternes yeast.苏玳酵母从转化糖中选择性发酵d-果糖的机制。
Biochem J. 1946;40(4):621-6.
2
Mannosemonophosphate: The fermentation of mannose by dried yeast.甘露糖单磷酸：干酵母对甘露糖的发酵。
Biochem J. 1934;28(5):1844-53. doi: 10.1042/bj0281844.
3
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。
Biochem J. 1931;25(1):245-55. doi: 10.1042/bj0250245.
4
The Hagedorn-Jensen method applied to various sugars: Relation of reducing power to configuration.哈格多恩-延森方法应用于各种糖类：还原能力与构型的关系。
Biochem J. 1930;24(2):394-9. doi: 10.1042/bj0240394.