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  • 1
    Digitale Medien
    Digitale Medien
    Influence of the curing of the killer phenotype inSaccharomyces cerevisiae wine strains on their fermentative behaviour (1992)
    Springer
    World journal of microbiology and biotechnology 8 (1992), S. 147-150 
    Details
    ISSN: 1573-0972
    Schlagwort(e): Curing ; fermentative behaviour ; killer ; Saccharomyces cerevisiae
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Biologie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Abstract Fermentative behaviour and cell growth have been studied in grape juice inoculated either with two killerSaccharomyces cerevisiae wild strains or with their Acridine Orange-cured isogenic counterparts. The number of viable cells/ml at the beginning of the fermentation, as well as during exponential growth, were higher in grape juices inoculated with the cured strains. The CO2 production, fermentative rate and ethanol and acetic acid production were also higher in the cured strains, particularly during the stage of active fermentation. These differences, however, were minimal at the end of the fermentations.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF01195835
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    Differences between pectic enzymes produced by laboratory and wild-type strains of Saccharomyces cerevisiae (1997)
    Springer
    World journal of microbiology and biotechnology 13 (1997), S. 711-712 
    Details
    ISSN: 1573-0972
    Schlagwort(e): Endopolygalacturonase ; pectic enzymes ; Saccharomyces cerevisiae ; yeast
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Biologie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Abstract The laboratory strain of S. cerevisiae, IM1-8b, showed pectolytic activity in the presence of either glucose, fructose, or sucrose as the carbon source, but not with galactose. The enzyme activity was rapidly lost with shaking. The optimum pH and temperature for activity were 4.5 and 45°C, respectively. The enzyme was an endopolygalacturonase, since it preferentially hydrolysed pectate over pectin and decreased the viscosity of a 5% polygalacturonic solution by about 30% in 30min producing oligogalacturonic acid and digalacturonic acid as end-products.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1023/A:1018587425202
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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    Artikel (Nationallizenzen)
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