Regulation of maltose fermentation in Saccharomyces carlsbergensis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology
Link
http://link.springer.com/content/pdf/10.1007/BF00271242.pdf
Reference15 articles.
1. Berge, A. M. A. ten: Genes for the fermentation of maltose and α-methylglucoside in Saccharomyces carlsbergensis. Molec. gen. Genet. 115, 80–88 (1972).
2. Halvorson, H., Ellias, L.: The purification and properties of an α-glucosidase of Saccharomyces italicus Y1225. Biochim. biophys. Acta (Amst.) 30, 28–40 (1958).
3. Halvorson, H., Winderman, S., Gorman, J.: Comparison of α-glucosidases of Saccharomyces produced in response to five non-allelic maltose-genes. Biochim. biophys. Acta (Amst.) 67, 42–53 (1963).
4. Khan, N., Eaton, N.: Genetic control of maltase formation in yeast. I. Strains producing high and low basal levels of enzyme. Molec. gen. Genet. 112, 317–322 (1971).
5. Kroon, R. de, Koningsberger, V. V.: An inducible transport system for α-glucosides in protoplasts of Saccharomyces carlsbergensis. Biochim. biophys. Acta (Amst.) 204, 590–609 (1970).
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3. EFFECT OF YEAST ADAPTATION TO MALTOSE UTILIZATION ON SUGAR UPTAKE DURING THE FERMENTATION OF BREWER'S WORT;Journal of the Institute of Brewing;1993-01-02
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