منابع مشابه
Nicotinic Acid Requirements of Certain Yeasts.
Knowledge of the accessory growth factors concerned in the physiology of lactose-fermenting yeasts was needed in an investigation of fermentation that was being conducted by the Bureau of Dairy Industry. Since information on nicotinic acid requirements for the growth of yeasts not fermenting lactose was at best fragmentary and incomplete and information on lactose-fermenting yeasts was complete...
متن کاملPectin hydrolysis by certain salt-tolerant yeasts.
During the brine fermentation of cucumbers for pickles, Bell et al. (1950) have reported finding a fungal-type polygalacturonase-like enzyme which splits the polymer linkage of pectic substances. They definitely established this enzyme with the softening type of spoilage of salt-stock pickles brined under commercial conditions. With the identity of the softening agent known, an inquiry into its...
متن کاملVitamine K
L’actualit e de Marc Guillaumont sur la vitamine K publi ee en 2000 dans ce journal etaitparticuli erement informative, pr ecise et concise (Guillaumont, 2000). A ce jour, elle est toujours d’actualit e, et les donn ees structurelles et m etaboliques de cet article ne seront donc pas reprises dans cette revue dont l’objectif sera de r esumer les nouvelles connaissances dans le domaine depuis ce...
متن کاملThe amino-acid composition of certain bacteria and yeasts.
. 212, 289. Itvvy, G. A. (1943). Biochem. J. 37, 598. Morgan, G. T. (1918). Organic Compound8 of Ar8enic and Antimony. London: Longmans, Green and Co. Murgatroyd, F., Russell, H. & Yorke, W. (1934). Ann. trop. Med. Parasit. 28, 227. Steinkopf, W. & Smie, P. (1926). Ber. dtsch. chem. Ge8. 59, 1453. Thuret, M. J. (1938). J. Pharm. Chirn., Pari8, 28, 22, 60. Voegtlin, C. & Smith, H. W. (1920). J. ...
متن کاملOrganoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts
Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out using leavening, texture, aroma, taste and appearance. Sacch...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1919
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)87295-7