FORMATION OF L(-)MALATE BY SACCHAROMYCES CEREVISIAE DURING FERMENTATION

被引：38
|
作者：
SCHWARTZ, H [1 ]
RADLER, F [1 ]
机构：
[1] UNIV MAINZ,INST MIKROBIOL & WEINFORSCH,POSTFACH 3980,D-6500 MAINZ,FED REP GER
来源：
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1988年 / 27卷 / 5-6期
关键词：
D O I：
10.1007/BF00451631
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：553 / 560
页数：8
相关论文
共 50 条
  • [1] Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae
    Farina, Laura
    Medina, Karina
    Urruty, Maia
    Boido, Eduardo
    Dellacassa, Eduardo
    Carrau, Francisco
    FOOD CHEMISTRY, 2012, 134 (02) : 933 - 939
  • [2] ISOENZYMES OF MALATE DEHYDROGENASE IN SACCHAROMYCES CEREVISIAE
    ATZPODIEN, W
    GANCEDO, JM
    DUNTZE, W
    HOLZER, H
    EUROPEAN JOURNAL OF BIOCHEMISTRY, 1968, 7 (01): : 58 - +
  • [3] Trehalose metabolism in Saccharomyces cerevisiae during alcoholic fermentation
    Mansure, JJ
    Souza, RC
    Panek, AD
    BIOTECHNOLOGY LETTERS, 1997, 19 (12) : 1201 - 1203
  • [4] Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation
    Zhuo Zhang
    Min Li
    Caie Wu
    Bangzhu Peng
    Journal of Food Science and Technology, 2019, 56 : 2326 - 2331
  • [5] Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation
    Zhang, Zhuo
    Li, Min
    Wu, Caie
    Peng, Bangzhu
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (04): : 2326 - 2331
  • [6] Trehalose metabolism in Saccharomyces cerevisiae during alcoholic fermentation
    J.J. Mansure
    R.C. Souza
    A.D. Panek
    Biotechnology Letters, 1997, 19 : 1201 - 1203
  • [7] Biodegradation characteristics of patulin by Saccharomyces cerevisiae during fermentation
    Yang, Chao
    Peng, Bangzhu
    FOOD CONTROL, 2023, 145
  • [8] INFLUENCE OF SACCHAROMYCES-CEREVISIAE VAR UVARUM ON HISTAMINE AND TYRAMINE FORMATION DURING BEER FERMENTATION
    IZQUIERDOPULIDO, M
    FONTFABREGAS, J
    VIDALCAROU, C
    FOOD CHEMISTRY, 1995, 54 (01) : 51 - 54
  • [9] Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation
    Osborne, James P.
    Edwards, Charles G.
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2007, 118 (01) : 27 - 34
  • [10] Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae
    Yilmaz, Cemile
    Gokmen, Vural
    FOOD CHEMISTRY, 2019, 297
12345