Kluyveromyces marxianus: a potential source of diacetyl reductase-Reference-Cited by-同舟云学术

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Kluyveromyces marxianus: a potential source of diacetyl reductase

Published:1994-07 Issue:4 Volume:10 Page:385-387
ISSN:0959-3993
Container-title:World Journal of Microbiology & Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Schwarz J. G.,Hang Y. D.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF00144456.pdf

Reference15 articles.

1. Bradford, M.M. 1976 A rapid and sensitive method for the quantitation of microgram quantities of protein using the principle of protein dye binding. Analytical Biochemistry 72, 248?254.

2. Bryn, K., Hetland, Ø, & Stormer, F.C. 1971 The reduction of diacetyl and acetoin in Aerobacter aerogenes. European Journal of Biochemistry 18, 116?119.

3. Gibson, T.D., Parker, S.M. & Woodward, J.R. 1991 Purification and characterization of diacetyl reductase from chicken liver and Streptococcus lactis and enzymatic determination of diacetyl and diketones. Enzyme and Microbial Technology 13, 171?178.

4. Gupta, K.G., Chandiok, L. & Bhatnagar, L. 1973 Diacetyl reductase in yeasts. Indian Journal of Experimental Biology 11, 461?462.

5. Hang, Y.D., Downing, D.L., Stramer, J.R. & Splittstoesser, D.F. 1972a Wastes generated in the manufacture of sauerkraut. Journal of Milk and Food Technology 35, 432?435.

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sauerkraut;Handbook of Food and Beverage Fermentation Technology;2004-03-19

2. Yeast cultivation in lettuce brine;World Journal of Microbiology and Biotechnology;2000

3. Effect of culture conditions of Kluyveromyces marxianus on its autolysis, and process optimization;Bioprocess Engineering;1998-05-14

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