Concerning the reduction capability of yeast. Hydrogenisation of sulphur through alcoholic fermentation.

被引：0

作者：

Chowrenko, MA

机构：

来源：

HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE | 1912年 / 80卷 / 04期

关键词：

D O I：

10.1515/bchm2.1912.80.4.253

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：253 / 273

页数：21

共 49 条

[1] Concerning alcoholic fermentation. XII. Announcement. Methylglyoxal as an intermediary product of alcoholic yeast fermentation.
Kostytschew, S
Soldatenkov, S
HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1927, 168 (1/3): : 128 - 131
[2] Concerning the fate of yeast catalase cell free alcoholic fermentation.
Bach, A
BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1906, 39 : 1669 - 1670
[3] Concerning the chemistry of alcoholic fermentation.
Zerner, E
BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1920, 53 : 325 - 334
[4] Concerning the mechanism of alcoholic fermentation.
von Lebedew, A
BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1911, 44 : 2932 - 2942
[5] The phosphorylation of adenosine through yeast and the importance of this process for alcoholic fermentation.
Ostern, P
Baranowski, T
Terszakowee, J
HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1938, 251 : 258 - 284
[6] Tests on the course of alcoholic yeast fermentation.
Kohler, E
BIOCHEMISCHE ZEITSCHRIFT, 1920, 108 : 235 - 243
[7] Concerning alcoholic fermentation. X Announcement - The yeast fermentation in the presence of calcium carbonate occurring acids
Kostytschew, S
Frey, L
HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1925, 146 (4/6): : 276 - 285
[8] Concerning the phosphoric bonding system in alcoholic fermentation. (5. Communication concerning enzyme fermentation.)
Schaffner, A
Berl, H
HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1936, 238 : 111 - 123
[9] Selective fermentation. II. Fermentation of sugar mixtures by Sauterne yeast.
Sobotka, H
Reiner, M
BIOCHEMICAL JOURNAL, 1930, 24 (06) : 1783 - 1786
[10] Phosphoric esters in alcoholic fermentation. I. The sequence of the formation of phosphoric esters and carbon dioxide in fermentation by dried yeast.
Boyland, E
BIOCHEMICAL JOURNAL, 1929, 23 (02) : 219 - 229

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