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  • 1995-1999  (1)
  • 1985-1989  (9)
  • 1965-1969  (4)
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 29 (1985), S. 0 
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract From various habitats (plant material, fruits, soil), yeasts belonging to the species of Pichia kluyveri and Hanseniaspora uvarum were isolated that showed killer activity. According to the activity spectrum against other yeasts these strains belonged to 11 different groups that were distinguishable from the killer strains K1-K10. The isoelectric points of the killer proteins were in the range of pH 3.5–3.9, the activity optimum was observed at pH 4.2–4.6. Above pH 5 and above a temperature of 25–35°C the killer proteins were inactivated.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 207 (1965), S. 1002-1003 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] It was shown2 that the grape cuticle wax is composed of a low melting 'soft wax' (30 per cent) consisting of long-chain alcohols, aldehydes, esters, free acids and hydrocarbons, which is readily removed by petroleum ether, and a 'hard wax' consisting mainly of oleanolic acid which is removed by ...
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Springer
    Cellular and molecular life sciences 42 (1986), S. 884-893 
    ISSN: 1420-9071
    Keywords: Yeasts ; malate ; succinate ; pyruvate
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Springer
    Applied microbiology and biotechnology 27 (1988), S. 553-560 
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary When grown in a synthetic medium most of the 51 strains of the genera Saccharomyces, Saccharomycodes, Zygosaccharomyces and Schizosaccharomyces investigated formed l-malate during fermentation. The quantity varied between 0.1 and 2.6 g malate per liter. Two strains of Saccharomyces cerevisiae synthesized malate at a rate of about 1.5 g/l. Malate was liberated during the growth phase and not metabolized during the stationary phase. Optimum malate formation was observed at a sugar concentration of about 20% (w/v), at pH 5 and at suboptimal nitrogen concentrations of less than 300 mg N/liter. Of the amino acids aspartate and glutamate were most favourable. If ammonium salts were used as the nitrogen source, significant amounts of malate were formed when the pH was kept constant by buffering. Trace metals had no or only little influence on malate synthesis. Biotin and pantothenate were essential for growth. Added 14CO2 led to the formation of approximately equal quantities of labelled malate and succinate by S. cerevisiae strain 52, whereas about ten times more malate than succinate was formed by Saccharomyces uvarum. Avidin strongly inhibited the formation of malate while the inhibiton of succinate synthesis and of growth was comparatively much less. Malate is obviously formed by reduction of oxalacetate, the synthesis of which is catalysed by a biotin-dependent pyruvate carboxylase.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 150 (1988), S. 37-41 
    ISSN: 1432-072X
    Keywords: Yeast ; Hexose transport ; Sugar ; Malate uptake ; 2,4-DNP ; Zygosaccharomyces bailii
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract When grown in fructose or glucose the cells of Zygosaccharomyces bailii were physiologically different. Only the glucose grown cells (glucose cells) possessed an additional transport system for glucose and malate. Experiments with transport mutants had lead to the assumption that malate and glucose were transported by one carrier, but further experiments proved the existence of two separate carrier systems. Glucose was taken up by carriers with high and low affinity. Malate was only transported by an uptake system and it was not liberated by starved malate-loaded cells, probably due to the low affinity of the intracellular anion to the carrier. The uptake of malate was inhibited by fructose, glucose, mannose, and 2-DOG but not by non metabolisable analogues of glucose. The interference of malate transport by glucose, mannose or 2-DOG was prevented by 2,4-dinitrophenol, probably by inhibiting the sugar phosphorylation by hexokinase. Preincubation of glucose-cells with metabolisable hexoses promoted the subsequent malate transport in a sugar free environment. Preincubation of glucose-cells with 2-DOG, but not with 2-DOG/2,4-DNP, decreased the subsequent malate transport. The existence of two separate transport systems for glucose and malate was demonstrated with specific inhibitors: malate transport was inhibited by sodium fluoride and glucose transport by uranylnitrate. A model has been discussed that might explain the interference of hexoses with malate uptake in Z. bailii.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 149 (1988), S. 261-267 
    ISSN: 1432-072X
    Keywords: Yeast ; Hanseniaspora uvarum ; Pichia kluyveri ; Killer toxin ; dsRNA
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract By heat treatment killer strains of the type K1 of Saccharomyces cerevisiae that are known to harbour dsRNA plasmids were completely cured, whereas only a small fraction of the clones of the killer type K2 had lost the dsRNA dependent killer character. The K2 killers but not the strains of killer type K1 were easily cured by cycloheximide. Killer strains of Hanseniaspora uvarum were not curable by heat treatment. Curing was successfull with cycloheximide or 5-fluorouracil. Two double-stranded RNA plasmids were detected in the killer strains of H. uvarum. The smaller dsRNA plasmid was absent in the strains that were cured of their killer character by 5-fluorouracil. The killer character of H. uvarum was transferred to S. cerevisiae by spheroplast fusion. The fusion products showing the killer character contained both dsRNA plasmids, obviously the smaller plasmid (M-dsRNA) carries the genes for killer toxin formation. Killer strains of Pichia kluyveri were not curable of their killer character, in these strains no dsRNA plasmids were detected.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Springer
    Archives of microbiology 165 (1996), S. 114-118 
    ISSN: 1432-072X
    Keywords: Key wordsLactobacillus casei ; Nisin ; Nisin ; resistance ; Polysaccharide
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Most strains of Lactobacillus casei tested were found to be nisin-resistant. The addition of nisin to a growing culture of a resistant strain stopped growth for several hours; however, growth then resumed at the previous rate. Nisin induced a resistance mechanism that was lost by one passage in nisin-free medium. During induction with nisin, the cells produced an anionic, phosphate-containing polysaccharide with the subunits rhamnose and galactose. This polysaccharide protected sensitive cells of L. casei against the bactericidal action of nisin.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Springer
    Planta 75 (1967), S. 23-27 
    ISSN: 1432-2048
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Summary The evaporation of water through a plastic membrane coated with plant was (30–70 μg cm2) from grape berries or fractions thereof was determined. The hydrocarbon, alcohol and aldehyde fractions caused the highest reduction of evaporation. Their effect was identical to the complete wax or to mineral paraffin wax. The main constituent of the grape cuticle wax, the triterpene oleanolic acid, had no effect on evaporation in the artificial system. Free docosanoic acid did not suppress evaporation whereas the mixture of free fatty acids (the main constituents are the C24 and C26 acids) from grape wax reduced evaporation slightly. The results from this artificial system suggest that the alcohol, hydrocarbon and aldehyde fractions are the active components of the grape cuticle which prevent water loss.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 138 (1968), S. 35-39 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Zusammenfassung Durch chromatographische Untersuchungen des Gehaltes an Äpfelsäure und Milchsäure in 1271 Weinen wurde die Häufigkeit des bakteriellen Säureabbaus bestimmt. In fast 80% der Rotweine war ein vollständiger Säureabbau nachweisbar, dagegen nur in 10% der untersuchten Weißweine. Die Ergebnisse der Geschmacksbeurteilung der Rotweine ließen keinen Unterschied zwischen Rotweinen mit und ohne Säureabbau erkennen. Von den Weißweinen mit Säureabbau wurde ein größerer Anteil ungünstig beurteilt als von den Weißweinen, in denen kein bakerieller Äpfeksäureabbau erfolgt war.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 138 (1968), S. 163-169 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Zusammenfassung Auf dem Prinzip der Mikrodiffusion unter Verwendung von 3-Methyl-2-benzothiazolon-hydrazon als Reagens wird eine Methode erarbeitet, die zur raschen und genauen Bestimmung von Acetaldehyd (0,5–20μg/ml) in biologischen Flüssigkeiten einschließlich Wein geeignet ist. Eine Reihe von möglichen Störfaktoren bei der Anwendung wird überprüft.
    Type of Medium: Electronic Resource
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