Saccharomyces capensis - an inositolless yeast-Reference-Cited by-同舟云学术

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Saccharomyces capensis - an inositolless yeast

Published:1970-12 Issue:3-4 Volume:42 Page:281-288
ISSN:0301-486X
Container-title:Mycopathologia et Mycologia Applicata
language:en
Short-container-title:Mycopathologia et Mycologia Applicata

Author:

Wilkinson R. A.,Gray W. D.

Publisher

Springer Science and Business Media LLC

Subject

Veterinary (miscalleneous),Agronomy and Crop Science,Applied Microbiology and Biotechnology,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/BF02051956.pdf

Reference3 articles.

1. Boughey, A. H. &Gray, W. D. (1963) The Malala wine industry of Southern Rhodesia.Proc. 1st. Fed. Sci. Cong. (S. Rhodesia):1–8.

2. Charalampous, F. C. &Abrahams, P. (1957) Biochemical studies of inositol. I. Isolation of myo-inositol from yeast and quantitative enzymic estimation.J. Biol. Chem. 225:575–583.

3. Van der Walt, J. P. &Tscheuschner, I. T. (1956)Saccharomyces capensis nov. spec. New yeast from South African grape must.Ant. Leeuwenh., J. Microbiol. Ser. 22:257–260.

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